We’re right in the middle of grilling season. This year, in addition to the usual steaks and burgers, why not change things up and throw some live oysters on the grill? You can taste BBQ with Grilled Oysters.
On the barbecue, oysters take a few minutes to heat up and once hot, they are much easier to shuck than the live ones. Cooked oysters are a great way to introduce tentative guests to the spell of the oyster cult. Sputtering and popping oysters on the grill are a terrific way to get the party started.
That old admonition to eat oysters in months that are only spelled with the letter “r” is no longer applicable. Oysters begin to spawn when the water temperature rises. Spawning oysters, while not inedible, are unpleasant and milky. Some oysters are bred to be incapable of spawning so these are consumed all year long. Additionally, during the hot months, vendors can easily import oysters from cooler regions where they are not spawning. Nowadays, there are so many areas where oysters are farmed, it is not difficult to find non-spawning oysters year round.
Six Toppings for Hot Oysters
Grilled Oysters – Two Ways
With more than 200 oyster appellations in North America, there are many different flavor profiles. In addition to the distinct characteristics of the five different species, oysters take on the flavors of the sea in which they are raised, much like wine gets its character from the terroir, the environment in which the grapes are grown.
Flavors range from mild and sweet to salty and fruity. For example, Blue Points from Long Island Sound have a crisp texture, gorgeous salinity and hints of celery. Malaspinas are a sweet, mild Pacific oyster with a distinct watermelon-rind aroma and creamy-white flesh. Fanny Bays are hefty and beautifully fluted, the meat is smooth with a clean cucumber finish. The town of Fanny Bay is on the inner coast of Vancouver Island in British Columbia, Canada. They’re one of our favorites, meticulously farmed, you rarely get a bad Fanny.
Fanny Bay Oyster with Melting Butter
Method:
Place rinsed cold live oysters on a hot grill, cup side down – flat side up, for about 3 to 4 minutes until they pop and sizzle. Each oyster cooks in its own time, depending on size and the hot spots on the grill.
Use tongs to remove the hot oysters from the grill. Then use a folded kitchen towel to stabilize and hold a single oyster, protecting the hand holding it. Insert the tip of an oyster knife into the pointy end of the shell, next to the hinge. Wiggle the knife into the oyster then twist the knife to pop the shell open. When an oyster is heated, the muscle relaxes and the shell loosens so little effort is needed to pop the shell. Wipe the knife clean to remove any bits of shell clinging to it. Then use the knife to cut the muscle that holds the oyster meat to the shell. Keep the oyster level to prevent the precious oyster liquor from spilling.
While cooked oysters are much easier to shuck than live ones, it still can be dangerous. Never point the tip of the knife toward the hand holding the oyster, as it can slip and stab your hand. Practice slanting the knife downward. A chain mesh glove can be worn for extra protection. Also, it might be best to save those beers for after the oysters have been shucked.
Grilled Oyster – Butter, Celery Hearts, Sea Salt, White Pepper
Toppings for that hot oyster:
Maybe you’ve already tried my BBQ OYSTERS – KOREAN STYLE with Gochujang Butter, Kimchi, Scallion? I was honored to have this recipe featured in the Korea Herald Business last week. You might want to treat your guests to some of the other fabulous flavorings below. Remember, the toppings are just meant to add interest, as the oyster is the real star, so add toppings sparingly.
BBQ Oyster Korean Style
Korean style: Click here for full recipe and ingredients.
Sriracha butter: Melt one half stick of butter in a small pan, stir in 2 teaspoons Sriracha (chili sauce). Spoon a small amount of melted butter sauce over the oyster.
Scotch whisky: Drizzle a very small amount of smoky, peaty Scotch over the hot oyster. Hot oysters and scotch are an extraordinary combination!
Bacon and bleu cheese: Top a shucked oyster with a few crumbles of bleu cheese and finely chopped cooked bacon. Put the oyster back on the grill until the cheese starts to melt.
Lemon garlic butter: Melt one half stick of butter in a small pan, add 2 cloves minced garlic, and cook for one minute. Remove from heat, add the juice from one half lemon and 1 teaspoon chopped parsley. Spoon over hot oyster.
Celery hearts: Place a very small cube of unsalted butter on the hot oyster. Add a pinch of sea salt and white pepper. Garnish with finely chopped leaves from the heart of a celery stalk. Enjoy as the butter starts to melt.
Parmesan and smoked paprika: Spoon a small dollop of mayonnaise onto a shucked oyster. Sprinkle with smoked paprika and top with shredded Parmesan. Put the oyster back on the grill until the cheese melts.
Let’s not pretend that these BBQ oysters will appeal to everyone. But surprisingly, those who said they were not fans of bivalve molluscs nor fermented cabbage found themselves enjoying several of the Korean Style Oysters hot off the grill. At a recent party, we served Fanny Bay Pacific Oysters boldly dressed with Korean flavors – a spicy rich gochujang butter, complex kimchi, and fresh scallion. And paired with cold Hite lager to get the party has started!
BBQ OYSTERS – KOREAN STYLE RECIPE
Fanny Bays are hefty and beautifully fluted, the meat is smooth with a clean cucumber finish. The town of Fanny Bay is located on the inner coast of Vancouver Island, British Columbia, Canada. They’re one of our favorites, meticulously farmed… you rarely get a bad Fanny.
Use tongs to remove the hot oysters from the grill. Then use a folded kitchen towel to stabilize and hold an oyster, protecting the hand holding the oyster. Insert the tip of the oyster knife into the pointy end, next to the hinge. Wiggle the knife into the oyster then twist the knife to pop the shell open. Wipe the knife clean to remove any bits of shell clinging to it. Then use the knife to cut the muscle that holds the oyster meat to the shell.
While cooked oysters are much easier to shuck than live ones, it still can be dangerous. Never point the tip of the knife toward the hand holding the oyster, as it can slip and stab your hand. Practice slanting the knife downward. A chain mesh glove can be worn for extra protection. And it might be best to save those beers for after the oysters have been shucked…
In a small sauce pan, melt one stick of butter then whisk in 2 T. gochujuang (Korean red chili paste). Let the butter cool down, whisking occasionally, to get a homogenized mixture. Keep warm, but not hot, to prevent it from separating.
Place a mound of Kosher salt on small plates. The salt will make a stable bed to hold the fluted shells upright.
Slice napa cabbage kimchi into thin ribbons. Slice scallions very thin.
Make sure to have the toppings ready to go before grilling the oysters.
Top the hot shucked oysters with a dollop of warm gochujang butter. Place a small mound of kimchi on top, finish with a sprinkling of the scallions. Serve immediately. In fact, it’s fun to have a production line – as oysters are ready to come off the grill – shuck, dress, and serve them to the guests huddled around the BBQ. Each oyster cooks in its own time, depending on size, and the hot spots on the grill.
On the barbecue, oysters take a few minutes to heat up and once hot, they are much easier to shuck than the live ones. Cooked oysters are a great way to introduce tentative guests to the spell of the oyster cult. Sputtering and popping oysters on the grill are a terrific way to get the party started.
That old admonition to eat oysters in months that are only spelled with the letter “r” is no longer applicable. Oysters begin to spawn when the water temperature rises. Spawning oysters, while not inedible, are unpleasant and milky. Some oysters are bred to be incapable of spawning so these are consumed all year long. Additionally, during the hot months, vendors can easily import oysters from cooler regions where they are not spawning. Nowadays, there are so many areas where oysters are farmed, it is not difficult to find non-spawning oysters year round.
Six Toppings for Hot Oysters
Grilled Oysters – Two Ways
With more than 200 oyster appellations in North America, there are many different flavor profiles. In addition to the distinct characteristics of the five different species, oysters take on the flavors of the sea in which they are raised, much like wine gets its character from the terroir, the environment in which the grapes are grown.
Flavors range from mild and sweet to salty and fruity. For example, Blue Points from Long Island Sound have a crisp texture, gorgeous salinity and hints of celery. Malaspinas are a sweet, mild Pacific oyster with a distinct watermelon-rind aroma and creamy-white flesh. Fanny Bays are hefty and beautifully fluted, the meat is smooth with a clean cucumber finish. The town of Fanny Bay is on the inner coast of Vancouver Island in British Columbia, Canada. They’re one of our favorites, meticulously farmed, you rarely get a bad Fanny.
Fanny Bay Oyster with Melting Butter
Method:
Place rinsed cold live oysters on a hot grill, cup side down – flat side up, for about 3 to 4 minutes until they pop and sizzle. Each oyster cooks in its own time, depending on size and the hot spots on the grill.
Use tongs to remove the hot oysters from the grill. Then use a folded kitchen towel to stabilize and hold a single oyster, protecting the hand holding it. Insert the tip of an oyster knife into the pointy end of the shell, next to the hinge. Wiggle the knife into the oyster then twist the knife to pop the shell open. When an oyster is heated, the muscle relaxes and the shell loosens so little effort is needed to pop the shell. Wipe the knife clean to remove any bits of shell clinging to it. Then use the knife to cut the muscle that holds the oyster meat to the shell. Keep the oyster level to prevent the precious oyster liquor from spilling.
While cooked oysters are much easier to shuck than live ones, it still can be dangerous. Never point the tip of the knife toward the hand holding the oyster, as it can slip and stab your hand. Practice slanting the knife downward. A chain mesh glove can be worn for extra protection. Also, it might be best to save those beers for after the oysters have been shucked.
Grilled Oyster – Butter, Celery Hearts, Sea Salt, White Pepper
Toppings for that hot oyster:
Maybe you’ve already tried my BBQ OYSTERS – KOREAN STYLE with Gochujang Butter, Kimchi, Scallion? I was honored to have this recipe featured in the Korea Herald Business last week. You might want to treat your guests to some of the other fabulous flavorings below. Remember, the toppings are just meant to add interest, as the oyster is the real star, so add toppings sparingly.
BBQ Oyster Korean Style
Korean style: Click here for full recipe and ingredients.
Sriracha butter: Melt one half stick of butter in a small pan, stir in 2 teaspoons Sriracha (chili sauce). Spoon a small amount of melted butter sauce over the oyster.
Scotch whisky: Drizzle a very small amount of smoky, peaty Scotch over the hot oyster. Hot oysters and scotch are an extraordinary combination!
Bacon and bleu cheese: Top a shucked oyster with a few crumbles of bleu cheese and finely chopped cooked bacon. Put the oyster back on the grill until the cheese starts to melt.
Lemon garlic butter: Melt one half stick of butter in a small pan, add 2 cloves minced garlic, and cook for one minute. Remove from heat, add the juice from one half lemon and 1 teaspoon chopped parsley. Spoon over hot oyster.
Celery hearts: Place a very small cube of unsalted butter on the hot oyster. Add a pinch of sea salt and white pepper. Garnish with finely chopped leaves from the heart of a celery stalk. Enjoy as the butter starts to melt.
Parmesan and smoked paprika: Spoon a small dollop of mayonnaise onto a shucked oyster. Sprinkle with smoked paprika and top with shredded Parmesan. Put the oyster back on the grill until the cheese melts.
Let’s not pretend that these BBQ oysters will appeal to everyone. But surprisingly, those who said they were not fans of bivalve molluscs nor fermented cabbage found themselves enjoying several of the Korean Style Oysters hot off the grill. At a recent party, we served Fanny Bay Pacific Oysters boldly dressed with Korean flavors – a spicy rich gochujang butter, complex kimchi, and fresh scallion. And paired with cold Hite lager to get the party has started!
BBQ OYSTERS – KOREAN STYLE RECIPE
Fanny Bays are hefty and beautifully fluted, the meat is smooth with a clean cucumber finish. The town of Fanny Bay is located on the inner coast of Vancouver Island, British Columbia, Canada. They’re one of our favorites, meticulously farmed… you rarely get a bad Fanny.
Place rinsed cold live oysters on a hot grill, cup side down, for about 3 to 4 minutes until they pop and sizzle.
Use tongs to remove the hot oysters from the grill. Then use a folded kitchen towel to stabilize and hold an oyster, protecting the hand holding the oyster. Insert the tip of the oyster knife into the pointy end, next to the hinge. Wiggle the knife into the oyster then twist the knife to pop the shell open. Wipe the knife clean to remove any bits of shell clinging to it. Then use the knife to cut the muscle that holds the oyster meat to the shell.
While cooked oysters are much easier to shuck than live ones, it still can be dangerous. Never point the tip of the knife toward the hand holding the oyster, as it can slip and stab your hand. Practice slanting the knife downward. A chain mesh glove can be worn for extra protection. And it might be best to save those beers for after the oysters have been shucked…
In a small sauce pan, melt one stick of butter then whisk in 2 T. gochujuang (Korean red chili paste). Let the butter cool down, whisking occasionally, to get a homogenized mixture. Keep warm, but not hot, to prevent it from separating.
Place a mound of Kosher salt on small plates. The salt will make a stable bed to hold the fluted shells upright.
Slice napa cabbage kimchi into thin ribbons. Slice scallions very thin.
Make sure to have the toppings ready to go before grilling the oysters.
Top the hot shucked oysters with a dollop of warm gochujang butter. Place a small mound of kimchi on top, finish with a sprinkling of the scallions. Serve immediately. In fact, it’s fun to have a production line – as oysters are ready to come off the grill – shuck, dress, and serve them to the guests huddled around the BBQ. Each oyster cooks in its own time, depending on size, and the hot spots on the grill.
This recipe and image sources are referred in website: Tastewiththeeyes.com. Thanks so much!
