Oysters On The Half Shell Recipe

Inspired by Jacqueline

Time30m

Serves4

our hot, grilled oysters from Hama Hama Oyster / kinchi butter verdina, tepache

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Ingredients

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1
Clean the Oysters
Rinse the fresh oysters under cold running water to remove any sand or debris. Scrub the shells with a brush to ensure they are clean.
2
Preheat the Grill
Preheat your grill to medium-high heat, around 400°F (200°C).

3
Prepare Kinchi Butter
In a bowl, mix the kinchi butter until it is well blended. If you don't have kinchi butter, you can make it by mixing softened unsalted butter with finely chopped kimchi.
4
Grill the Oysters
Place the cleaned oysters on the preheated grill, flat side up. Spoon about a teaspoon of kinchi butter onto each oyster.
5
Add Tepache
Drizzle a small amount of tepache over each oyster after adding the kinchi butter.
6
Grill Until Cooked
Close the grill lid and cook for about 5-7 minutes or until the oysters’ edges curl and the butter is bubbly.

7
Plate the Oysters
Carefully remove the grilled oysters from the grill using tongs. Place them on a serving platter.
8
Garnish and Serve
Garnish the oysters with chopped fresh parsley and serve with lemon wedges on the side. Enjoy immediately!