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!
Quick note: Dont over cook the oysters! Some grills are really hot! A hot grill is ok, but you just want the oysters to simmer in their own juices for a few min. The meat will simmer and bubble on the edges and ture a little white. If over cooked they will be rubbery and chewy. This is the perfect way to enjoy oysters if the idea of eating raw seafood doesn't sit well with you. Done right, this recipe will add complexity but preserve the fresh nature of a good oyster. Also if the oysters arn't so fresh this is my perfered way of peperation.
ReplyDelete- Bennythebrewer
O and go easy on the sauce, no need to cover anything up, just enhance!
ReplyDelete- Bennythebrewer