To make a meal all that more special Benjamin likes to add oysters. He loves them raw but barbecuing them works too. I enjoyed my last oysters in the early weeks of pregnancy before I knew I was pregnant at Early Mountain Vineyards for their Oyster Fest. They were delicious and I enjoyed each one knowing they could be my last.
Now, I don't have a taste for them but Benjamin still does. Each time we're in Wegmans he has to go check them out, ask how fresh they are, and talk about getting a few. It doesn't usually happen so when it does he comes up with fun sauces to go atop them or this time he turned to Hog Island's BBQ oyster recipe.
We spent a wonderful day at Hog Island Oyster Company in California on our honeymoon. It's a day I'd like to do again, maybe especially because we drove right through Pt. Reyes Station and now I hear about how adorable that little town is and really about the amazing cheese we could have filled up on from Cypress Grove. Oh how I love Humboldt Fog.
We can't go back though- at least not til we have some serious savings to do so- but for now we can recreate a part of what we had. Here's to oysters- fresh, shucked, and barbecued.
Ingredients You'll Need
- 1/2 cup extra-virgin olive oil
- 1/4 pound unsalted butter
- 1 tablespoon chopped garlic
- 1/4 tablespoon red chili flakes
- 1/4 cup chopped shallots
- 1/4 cup chopped red bell pepper
- 1/2 cup chopped parsley
- a dozen oysters
Combine everything but the oysters in a saucepan and let simmer over low heat for about 15 minutes.
Spoon sauce over shucked oysters in their shell and barbecue for about 5 minutes then serve immediately. Enjoy- best with a glass of wine!