Three Grilled Oyster Recipes

Ingredients:

Mignonette

• 1/3 cup red wine vinegar
• 1/4 cup white balsamic or wine vinegar
• Half a medium shallot, finely chopped

Bourbon BBQ Sauce

• 1/4 cup of any barbecue sauce
• 1 tbsp bourbon
• 2 strips bacon (30g), fried and crumbled
• 2 tablespoons thinly sliced ​​fresh chives

Scampi butter

• 4 tablespoons unsalted butter at room temperature
• 2 teaspoons white wine
• 1 teaspoon freshly squeezed lemon juice
• 2 cloves garlic, crushed
• Half a medium shallot, finely chopped
• 1/4 cup fresh parsley, finely chopped

Oysters

• 1 cup coarse sea salt
• 36 oysters in shells, washed
• Special equipment: foil baking tray measuring 22x32 cm.

Preparation:

1. Mignonette:
   
   In a small bowl, combine red wine vinegar, white balsamic vinegar, shallot, and 1/4 teaspoon black pepper. Refrigerate until ready to serve.
   
   Bourbon BBQ Sauce:
   
   In a small bowl, combine the barbecue sauce and bourbon. Set aside.
2. Scampi butter:
   
   In a medium bowl, cream the butter with the white wine, lemon juice, garlic, shallot, 1 tablespoon parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.
3. Preheat an outdoor grill to medium-high heat. Sprinkle coarse sea salt in mounds in a large 22x32cm aluminum baking pan.
4. Oysters:
   
   Cook the oysters in batches if necessary. Place the oysters, cone-side down, on a baking sheet in salt, making sure the flat side is facing up to prevent them from tipping. Place the baking sheet on the hottest part of the grill and close the lid. Bake until the shells are slightly open (wide enough to insert a knife), 5-8 minutes, depending on the size of the oysters.
5. Carefully remove the baking sheet from the grill. Insert the tip of an oyster knife or a small, sharp paring knife into the shell opening and run the knife along the inside of the top shell to loosen the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the meat and juices in the shell.
6. Repeat with the remaining oysters, placing 12 on a platter and the rest back on the baking sheet. Serve the oysters on a platter immediately with the mignonette sauce or refrigerate until ready to serve.
   
   Top with bourbon barbecue sauce, over the 12 remaining oysters on the baking sheet (about 1 teaspoon per oyster). Top with some fried bacon and green onions.
7. Place a spoonful of scampi butter, for the 12 remaining oysters on the baking sheet (about 1 teaspoon for each).
8. Return the pan to the grill, close the lid, and cook until the oyster fillings begin to bubble, about 5 minutes. Remove the pan from the grill and transfer the oysters to a serving platter. Sprinkle the buttered oysters with the remaining 1 tablespoon of chopped parsley and serve immediately.
   
   Note
   
   If you don't have a foil pan, you can grill the oysters directly on the grill, placing them cone-side down. You can also bake the oysters with mignonette sauce if desired. Return them to the grill after opening and grill until the juices begin to bubble, about 5 minutes.