Grilled Oysters Recipe
pair with our Blanc de Blanc 2014
-2 dozen Oysters such as Olde Salt or Sewansecott*
-1 lb. of Herb Butter at room temperature*
-4 ripe lemons, halved
-1 Wood fired or Charcoal Grill with lid
Prepare a container that is large enough to hold all the Oysters and submerge them in an ice bath. Place the Oyster container next to a sink and grab a sponge with an abrasive side, DO NOT use steel wool. Scrub the shells until clean then place on a cookie sheet with a towel underneath. Once finished, pat dry and refrigerate until grill is at temperature. Heat your grill to a point where you have a decent bed of coals then place the grate approximately 8 inches above the flames. Slowly stoke the fire until you reach a direct temperature of 400-500 degrees.
Remove oysters from the fridge and place directly on grill with the bottom of the oyster resting on the grate, cover with a lid and cook for 2-3 minutes or until shells begin to open. When the shells lift open slightly they’re done. Remove all the oysters from the grill. Shuck* the shells and spoon Herb butter over the top melting slowly. Garnish with a squeeze of fresh lemon and serve immediately.
*Herb butter: 1lb. softened unsalted butter, 1 tablespoon of fresh Chives, Parsley, and Dill. Mix together until fully combined, season with sea salt and lemon zest if desired. Refrigerate and use as needed, will keep for about a week.
*Olde Salt and Sewansecott refer to varieties of oysters that tend to be slightly briny and hold up well to the intense heat of the grill.
*To shuck an oyster: Using a rag to hold the oyster, and protect your hand, insert the oyster knife into the hinge of the oyster with gentle pressure on the knife, twist and rock the oyster. When you feel the knife go in, twist the blade to pop the shell. Run the blade forward over the meat.