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More of Linda's great Oyster Recipes and Learn How To Shuck Oysters. Grilled or Barbecued Oysters
36 large fresh oysters in the shell* * Oysters in the shell must be sold live by law, as all bi-valves must be. They should feel heavy and full of water. Live ones will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells and must be discarded along with those which have broken shells. The flavor is best when they are consumed within 24 hours of purchase. Preheat barbecue grill. Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible
Place oysters (cup side on bottom) on hot grill about 4 inches from hot coals.
Cover barbecue with lid, open any vents, and cook 8 to 10 minutes (depending on
size) or until shells begin to open to indicate
doneness. Remove all oysters when the first one opens. Some shells will not be
opened, so some prying will be necessary. Using a mitt or towel to protect your hand, remove the oysters from the grill, taking care not to spill their juices.
Pry the oysters the rest of the way open with an oyster knife, paring knife, or screwdriver. Sever the muscle that connect the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Serve with melted butter, your favorite hot sauce, and lemon wedges.
Makes 6 servings.
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Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters and pops the shells open, while poaching the oyster inside. They make a great appetizer. So easy and so delicious! My husband just loves these.