Raw And Chargrilled Oysters Recipe

Inspect and clean

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove any grit. Discard any oysters with cracked or open shells that do not close when tapped.

Shuck

Using an oyster knife and a thick towel or glove, hold an oyster cup-side down. Insert the knife at the hinge, twist to pop, then run the blade along the top shell to sever the muscle. Remove the top shell, being careful to retain the liquor in the bottom shell. Run the knife under the oyster to free it from the bottom shell while keeping it in its liquor. Place each shucked oyster on a bed of crushed ice to keep cold.

Combine red wine vinegar, minced shallot, freshly ground black pepper, sugar (if using) and a pinch of sea salt in a small bowl. Stir and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust acidity or seasoning.

For service: Spoon a small amount (about 1/2 tsp) of mignonette onto half of the shucked oysters just before serving, leaving the remainder plain for other condiments.

Preheat a grill (or cast-iron griddle) to high heat, about 450–500°F (230–260°C). Clean the grill well so oysters sit flat and steady.

Make the chargrill butter: In a small bowl, combine softened unsalted butter, minced garlic, lemon zest, chopped parsley, smoked paprika, sea salt and black pepper. Mix until homogenous.

Place the oysters (bottom shell down) directly on the hot grill. Spread about 1/2 teaspoon of the chargrill butter onto each oyster meat. Close the grill lid (or cover oysters with a metal mixing bowl if using a griddle) and cook for 4–6 minutes, until the butter is bubbly, edges of the oyster begin to curl slightly and the juices bubble. Do not overcook — oysters should be just cooked through.

Remove the oysters from the grill with tongs. Transfer hot oysters to a platter on a bed of crushed ice or to an ovenproof platter to keep them upright. Garnish with a tiny squeeze of lemon if desired and serve immediately.

Arrange half of the shucked oysters raw on crushed ice and spoon mignonette on a selection as noted above. Arrange the chargrilled oysters hot on the same or a separate platter, keeping hot and cold items distinct.

Serve with lemon wedges, hot sauce, and cocktail forks. Provide napkins or small plates for shells. Advise diners to eat the raw oysters first while cold and follow with the warm chargrilled ones, or enjoy in any order.

Leftovers: consume cooked oysters within 24 hours refrigerated. Do not re-serve raw oyster liquor once left at room temperature for more than 2 hours.