Raw oysters not your thing?
Serve with lemon juice, butter, parsley sauce.
One of my favorite ways to eat oysters (especially those strongly flavored big ones) is grilled.
Jaden Hair
Guest authorJadenshares a personal lesson from the Shuckmeister on how to do it.
Just this year alone, we’ve been to Seattle, Chicago, Bahamas and twice to San Francisco!
Since I talk in my sleep and Elise sings in her sleep, we make excellent traveling companions.
Jaden Hair
I just feel sorry for any hotel guests who share adjoining walls with us!
On our last trip to San Francisco, we participated in theFoodbuzz Festival.
About 200 hungry hungry hippos (i.e.
food bloggers) came to enjoy the pulled pork sandwiches, thin-crusted pizzas, local beers and oysters.
Oh oysters galore!Hog Island Oyster Companybrought hundreds of Kumamoto Oysters and Small Sweetwater Oysters!
Their “shuckmeister” shucked and served…Elise and I slurped and swooned.
I’ll give you all of the options!
This steadies the oysters and prevents them from wobbling.
But the rice helps steady the oysters and prevents the flavorful sauce and juices from spilling.
Of course, I only used rice because I didn’t have any rock salt in the house.
When hot, add the olive oil and the butter.
Add the garlic and saute until fragrant, about 30 seconds.
Add the lemon juice, chili pepper flakes, salt, pepper and parsley.
If you are a shuckmeister:Shuck the oysters, spoon a little sauce in each oyster.
The oysters should now be slightly open.
Quickly remove the oysters.
It should easily open.
Spoon sauce into each oyster and return oysters to the grill.
Cover and grill 4-5 minutes.
