I'm assuming you get larger oysters somewhat like the oysters we get in the S.F. Bay Area. I shuck them round side down with an oyster shucker[crucial], being careful to preserve the oyster liquor, cover the top with seasonings and, and grill over charcoal. This bathes the oyster as much as possible in the oyster liquor, keeping it from drying out, and adding flavor. I've never had the problem with shell bits using the shucker[a paring knife length blunt tool that gently pries the shell open. I'm jealous,
Good Luck,
Kent
Maybe a stupid question, but what do oysters taste like that have been grilled? Are they similar to other shell fish like clams or mussels? I don't think I've ever had an oyster.
Ducking now! -- Caryn Caryn Nadelberg - Mommy to Sam and Queen of the May www.carynen.blogspot.com
Maybe a stupid question, but what do oysters taste like that have been grilled? Are they similar to other shell fish like clams or mussels? I don't think I've ever had an oyster.
Ducking now!
Oysters completely firm up on the grill - no "snot" present. Their texture is more like a steamed clam - maybe a little meatier. (So for those folks who hate the texture of oysters, try them grilled and you'll totally change your mind.) I love them grilled! We used to pop open the shell, so essentially it's an oyster on the half-shell, spoon on some melted garlic butter, toss on a few chives, add a dash of chili pepper water and cook away. (Of course, I'd never add the chili pepper water to mine. <g> ) Delicious, though!
Oysters completely firm up on the grill - no "snot" present. Their texture is more like a steamed clam - maybe a little meatier. (So for those folks who hate the texture of oysters, try them grilled and you'll totally change your mind.) I love them grilled! We used to pop open the shell, so essentially it's an oyster on the half-shell, spoon on some melted garlic butter, toss on a few chives, add a dash of chili pepper water and cook away. (Of course, I'd never add the chili pepper water to mine. <g> ) Delicious, though!
kili
We might have to try them! I think the garlic butter and chives will definitely be the way to go.
-- Caryn Caryn Nadelberg - Mommy to Sam and Queen of the May www.carynen.blogspot.com
Oysters completely firm up on the grill - no "snot" present. Their texture is more like a steamed clam - maybe a little meatier. (So for those folks who hate the texture of oysters, try them grilled and you'll totally change your mind.) I love them grilled! We used to pop open the shell, so essentially it's an oyster on the half-shell, spoon on some melted garlic butter, toss on a few chives, add a dash of chili pepper water and cook away. (Of course, I'd never add the chili pepper water to mine. <g> ) Delicious, though!
kili
We might have to try them! I think the garlic butter and chives will definitely be the way to go.
