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Grilled Oysters with Hot-Sauce and Butter paired with Grand Cuvée Sparkling

This month Fred Recommends Grilled Oysters with Hot-Sauce and Butter paired with Grand Cuvée Sparkling! Grilled Oysters are special to Fred because it gives him the opportunity to do one of his favorite hobbies, fly his plane! During oyster season one of Fred’s favorite flights is along the coast to go pick up oysters for the family! Fred enjoys flying his plane for both travel and leisure. He also loves to use his plane for Philanthropic work, including flying for Angel Flight West and Wings of Rescue. He also flies for Honor Flight Guardian which is close to his heart, giving him the opportunity to fly WWII and Korean Veterans to ceremonies of honor in Washington DC. 

INGREDIENTS

  • 8 ounces butter
  • 3 tablespoons Crystal hot sauce
  • 1 small garlic clove
  • 1 lemon, zested, then cut into wedges
  • 1 anchovy
  • 48 oysters

PREPARATION

  1. In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don’t have a food processor, leave the butter out until it’s very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
  2. Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you’re ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
  3. Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
  4. Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

Recipe Courtesy of: Tejal Rao’s Recipe Box

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