Oysters in the shell can be cooked very successfully on the grill.
This is a welcomed change to opening them by hand. The heat from
the grill steams the oysters and pops the shell open, while poaching
the oyster inside. I especially enjoy this technique as an appetizer
prior to grilling steaks or ribs.
- 3 dozen oysters in the shell
- 2 cups rock salt
- 1/2 pound salted butter
- 2 tbsps garlic, minced
- 2 tbsps shallots, minced
- 2 tbsps fresh parsley, chopped
- 1 tbsp dried basil
- 1 tbsp dried tarragon
- 1 tsp dried thyme
- 1 tbsp Louisiana Gold Hot Sauce
- 2 tbsps Lea & Perrins Worcestershire sauce
- juice of one lemon
- salt and pepper to taste
Wash the oysters under clean, running water to remove any sand or
mud. Place the oysters in a bucket of clear water to cover by one
inch. Add the rock salt and allow the oysters to sit for one hour.
Make a sauce by melting butter over medium-high heat. Add all remaining
ingredients. Remove from heat and allow to sit until later as flavor
will develop. Heat grill according to manufacturer’s directions.
Place the prepared sauce on one edge of the grill to keep warm.
Do not boil. Place the oysters on the grill 8-10 at a time and close
the lid. In 2-3 minutes the oysters should begin to pop open. Using
a grill glove, remove the oysters from the grill and pop open the
outer shell using an oyster knife. Top with 1/4 tsp of the sauce
and serve hot. Note: For a patio party I recommend having 6 oyster
knives along with 6 heavy-duty gloves or kitchen towels in order
to hold the hot oysters as they are removed from the grill. The
oysters should be eaten directly from the shell while steaming hot.