Ekone Oyster Co. Smoked Oysters Willapa Bay, Wa Recipe

Clean oysters

Rinse the oysters thoroughly under cold running water, scrubbing the shells with a stiff brush to remove mud and debris. Discard any oysters with cracked or open shells that do not close when tapped.

Shuck for half-shell smoking (optional)

If you want to smoke on half shell, hold an oyster cup side down, insert an oyster knife at the hinge, twist to pop, run the blade under the meat to sever the muscle, and preserve as much liquor as possible. Leave oysters in the half shell on an oiled tray. Alternatively, leave oysters whole in shell for a shorter, cold-smoked approach (see smoking step).

Make brine

Combine 8 cups water, 1 cup sea salt, 1 cup brown sugar, bay leaves and peppercorns in a large pot. Bring to a simmer, stir until salt and sugar dissolve. Remove from heat and cool to room temperature, then chill in refrigerator until fully cold (about 2 hours).

Cure oysters

Place cleaned oysters (either whole in shell or shucked and on half shell) into the chilled brine so they are fully submerged. Refrigerate for 30–45 minutes — this lightly seasons and firms the meat without over-salting. Do not exceed 1 hour for delicate oysters.

Drain & dry

Remove oysters from the brine and place on a wire rack set over a sheet pan. Pat shell exterior dry and, for half-shell oysters, gently blot the top of the meat to remove excess surface brine and allow to air-dry in the refrigerator for 20–30 minutes. A drier surface helps smoke adhesion.

Prepare smoker or grill

If using a pellet or electric smoker, preheat to 180°F (82°C) for a cold-to-warm smoke that imparts smoke without overcooking. For a charcoal or gas grill, set up for indirect smoking and stabilize temperature at 180°F, with maple wood chips added to a smoker box or foil pouch. Drain soaked wood chips before adding to heat.

Smoke oysters

Arrange oysters on the smoker grate: if shucked on half-shell, place shells flat and level so liquor stays; if whole in shell, arrange cup-side down. Smoke at 180°F for 30–45 minutes for a delicate maple smoke. For firmer, hotter-smoked oysters, raise temperature to 225°F and smoke 20–30 minutes — monitor so they don’t overcook and shrivel. The oysters should take on a pale brown smoke color and a gentle maple aroma.

Finish with butter & lemon

While oysters smoke, melt unsalted butter. When oysters come off the smoker, spoon a small amount (about 1/2 tsp) of melted butter over each half-shell oyster or drizzle over shucked meat. Squeeze fresh lemon (about 1/2 lemon per 6 oysters) across them, then sprinkle with chopped parsley, coarse black pepper and a light pinch (about 1/8 tsp) sea salt per 6 oysters to taste.

Serve

Serve smoked oysters immediately while warm on a platter over crushed ice if presenting half-shells, or transfer to a serving dish if fully shucked. Provide lemon wedges and extra melted butter on the side. Leftover smoked oysters may be refrigerated in an airtight container for up to 3 days and are excellent folded into pasta, dips, or pâtés.