Grilled oysters are delicious and easy, but the shell is the only tricky part. The preferred method is to open them first and then cook the oyster on its own half shell. Or, if you can't handle a oyster knife, put the whole critter on the hot grill until it "steams" open slightly. But then you have to wrestle the hot shell the rest of the way open, in order to add the seasonings. You can eat them plain-steamed like the First People did, but of course they taste much better with butter and wine.
If you've ever sat at an oyster bar, then you know there's a knack to expert shucking-- more finesse than brute strength. I don't open oysters often, but I guess it's like riding a bicycle because these gave up the ghost without too much struggle. They smelled so delicious and fresh, I wanted to gobble up all six right right out of the shell. But John was looking forward to his share, too.
They went on the grill basted with a simple "sauce" of melted butter, white wine, salt and pepper. In a few minutes they were done.
Sorry, Dad, to tease you with these pictures! I know how much you crave Washington oysters. It made a delicious appetizer that disappeared fast. We could have each eaten a dozen.
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