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Grilled oysters are one of the first “adventurous” dishes I tried out on the grill when I started GrillGrrrl.com almost 3 years ago. I recently had an experience trying to grill a type of oyster from the Pacific Northwest that I was unfamiliar with, and it made me think about the first time I wrote about oysters. The lesson from my new oyster experience is that some oysters are better for half-shell presentation than others. The oyster from the Pacific Northwest that I tried had a very brittle shell that made a mess on the plate, and therefore the oyster needed to be removed from the shell before serving.
This recipe, that serves the sauce directly on the oyster still in the shell, uses Gulf Coast and Florida oysters, which are great for grilling and also presenting on the dish. This is my go-to sauce for oysters and I think you will dig it!
As originally posted on June 9th, 2009!:
There’s not too much to grilling oysters, and thank God for that. I like to leave the high maintenance stuff to other people (!!!) Anyway, preheat the grill to medium/medium high. Basically, get the grill hot. Throw your oysters on and shut the lid, grill the oysters until they pop open, about 5 minutes or less. As the first ones open up, I put them on the top basket/bread area of the grill so they stay warm but don’t stay on the direct heat.
Jalapeno Butter Sauce
- 1/2 cup white wine
- 1/3 cup butter
- 1/2 shallot, chopped
- 6 cloves garlic
- 1-2minced jalapenos, depending on desired heat
- sea salt/pepper
Saute the shallots in the butter. Add the wine and simmer for 7-10 minutes, letting some of the liquid reduce down. Add the jalapenos and garlic, simmer a little longer…
Pour sauce on top of the opened oysters. Enjoy!!