Recipe by chia
this is delicious, and so easy, no shucking required
Top Review by GinnyP
chia, these were terrific! Our experience was (I say 'our' because dh and I did this together) this: We had oysters that had an obvious 'cup' side and 'flat' side. We grilled them over high heat with the 'cupped' side down, with the intention that the oyster would remain in the cupped side which would lend itself to holding the juices and then the butter mixture. It took a little more than the 5 minutes for the shells to open and most were stuck to the flat side even though the oysters were attached to the cupped side. (Next time we'll try it opposite) They were cooked enough by the time they opened, so we placed them on a plate lined with rock salt to give them a steady 'seat' and then spooned the butter mixture over them while they were still hot. Dh had heavy duty gloves to remove the shells while I held the dish with the salt and the discard bowl for the top shells. Then I put the butter mixture over. The oysters didn't all open at once so we didn't feel harried. We let them sit while dh grilled a pepper-crusted ahi fillet (which took about 4 minutes) and they were an excellent complement to our dinner. I would have these anytime! Also, I made the butter mixture a little ahead of time. It looked like the mixture was turning kind of solid and I thought about reheating it. All it took was a good brisk stirring and the mixture melted nicely over the oysters. I don't know for sure, but since there are many varieties of oysters, grill time/techniques may vary. And lastly, I used Cakebread Cellars Chardonnay 2001 which is dry with a prominent oak flavor, and about a quarter cup of chopped fresh parsley. chia, I make these lengthy comments as much for myself for future reference as I do to give feedback. This is one we plan to have all oyster season long! Thank you for sharing this! P.S. This was our first time having oysters at home! Success!