Dozen Oysters Recipe
Raw: red wine mignonette, fresno hot sauce, crackers Grilled: garlic butter, parsley bread crumb
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Ingredients
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Raw Oysters and Condiments
Grilled Oysters and Topping
Method
Raw Oysters and Condiments
- 1
Shuck oysters
Rinse oysters under cold water to remove grit. Using an oyster knife and a towel for protection, work at the hinge to pop the shell, slide the knife along the top shell to free it, discard the top shell, then run the knife under the oyster to free it from the bottom shell, leaving the oyster in its liquor. Arrange 6 oysters on a bed of crushed ice or a chilled platter for serving raw.
- 2
Make red wine mignonette
In a small bowl combine red wine vinegar, dry red wine, finely minced shallot, granulated sugar, coarse sea salt, and cracked black pepper. Stir until sugar dissolves. Taste and adjust acidity or salt. Refrigerate at least 10 minutes to allow flavors to meld.
- 3
Grilled Oysters and Topping
- 4
- 5
Make garlic-parsley butter
In a small bowl combine softened butter, minced garlic, chopped parsley, lemon juice, fine sea salt, and black pepper. Mix until homogenous.
- 6
Make breadcrumb topping
In a separate small bowl combine panko breadcrumbs, olive oil, and grated Parmesan (if using). Toss to coat; the mixture should be slightly moist so it browns but does not burn quickly.
- 7
Dress and grill oysters
Spoon about 1 teaspoon of garlic-parsley butter onto each oyster, then sprinkle about 1/2 teaspoon of the panko mixture on top of the butter. Place oysters on the preheated grill. Close the lid and cook 4–6 minutes, or until butter is bubbling and breadcrumbs are golden and edges of the oyster curl slightly. Watch closely to avoid burning.
- 8
