Charcoal Grilled Oysters Recipe
Servings: 1
Ingredients
- (Serve with Muscadet)
- 48 x unshucked oysters Rock salt Lemon wedges
- 1/4 c. white wine vinegar
- 1/4 c. dry Vermouth
- 3 Tbsp. minced shallots
- 3/4 lb ice cool butter Grated lemon zest Salt and freshly grnd pepper
Directions
- Scrub and rinse the oysters and set aside. Light the charcoal grill and allow 30 to 45 min for it to reach the proper temperature. Reduce the vinegar, Vermouth, and shallots in a saucepan over moderately high heat till only 2 Tbsp. of liquid remain. Adjust to very low heat. Cut the butter into 1/2 inch slices and whisk one piece at a time into the reduced liquid; whisk constantly with each addition till the sauce is creamy and thick. Add in the lemon zest and season to taste. Keep the sauce hot over water which is the same temperature as the sauce. Line two large shallow pans with rock salt and heat in the oven. Put the oysters, flat-side-up, directly on the grill when the coals are pure white warm.
- Remove with tongs when the shells begin to open. Wearing thick canvas gloves, shuck the oysters, throw away the top shells, and place the oysters in their deep shells in the warm rock salt to keep hot. Serve the oysters with the sauce and lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 426g | |
| Calories 30 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 111mg | 3% |
| Total Carbs 4.6g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.68g | 1% |
