Dilled Grilled Oysters
Yield 2 Dozen Grilled Oysters
1/4 LB UNSALTED BUTTER
1 MEDIUM RED ONION (Sliced into thin semi-circles)
2 FRESH TOES GARLIC (Minced finely)
1/2 TSP LOUISIANA HOT SAUCE
1/2 TSP WHITE PEPPER
1/2 CUP CHARDONNAY
2 TBSP LEMON JUICE
1 -1/2 TBSP SILVER SPRING DILL MUSTARD SAUCE (Chef Notes below)
4 STALKS GREEN ONIONS (Chopped)
2 DOZEN (Plus a couple of extras!!) OYSTERS (live and in shells)
1 JAR, SILVER SPRING SEAFOOD COCKTAIL SAUCE (For eating raw the extra oysters!!)
1/4 CUP SHREDDED ROMANO CHEESE
1 FRENCH BREAD LOAF
In a small sauce pan and over low heat simmer the first six ingredients, until the onions are limp and the sauce is reduced by about a third. DO NOT BROWN ONIONS Remove from heat then whisk in the mustard and green onions until you have a rich velvety consistently.
Preheat charcoal BBQ pit, coals should be white hot.
Meanwhile, inspect oyster shells for mud, clean and scrub with a wire brush under free flowing water. Shuck oysters, completely loosen the oyster's muscle from shell. Retain oysters in half shell.
Place oysters shells on the BBQ pit (with the oysters still in the shells). Spoon about 1 tablespoon of the dill sauce onto the oysters. If you spill some of the sauce on the grill don't worry, the grease fire and smoke helps flavor the oysters. Sprinkle romano cheese onto the oysters and sauce. Close the lid of the pit and grill for 4 - 6 minutes. Check oysters... The cheese should be melted and slightly browned. BUT, DO NOT OVER COOK THE OYSTERS!!!
While developing this recipe I debated whether to use Silver Spring's Dill or Chipotle Mustard. Both make a great grilling sauce, so if you appreciate different grilled oyster flavors. I would suggest to divide the grilling sauce into separate bowls then whisking in the individual mustards. OF COURSE, cut also the volume of mustards in half per bowl. If you use the Silver Spring Chipotle Mustard, it naturally has a dark roasted color, so grilled oysters will finish cooking with a darker roasted color. (SEE PIC!))
Arrange the grilled oysters on a platter filled with rock salt. SERVE immediately. Oysters should be still bubbling! And with warmed French Bread.
Quickie 5 min video, you can see exactly how this is done!!
Chef Nicole Meier of The Livery in Eau Claire, WI and I taped the above video in only one take!!! She is a natural on camera!! AND GREAT FUN!! I had such a blast taping it.... But the killer was..... She is from Lafayette, Louisiana... Check out how her Cajun accent gets thicker in the later parts of the video..... AaaaEEEEE!
I like the Silver Spring (TM) Dill Mustard because this mustard has the perfect combination of three flavors that sooooo much enhance the earthy oyster; dill, yellow mustard and horseradish!
Raw Oysters are NOT created equally!!! Some are VERY salty and some
are NOT. Adjust for salt, if needed. That's why I eat several while I am
shucking them. NOT!! ..... I love 'em.!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2012 Aurora Catering, Inc. All rights reserved.
Revised: July 12, 2012.
BTW, TICKS LOVES THESE!!