Saturday, December 01, 2007

Hog Island BBQ'd Oysters

Sweetwater oysters roasted in their own shell! Make extra, these will get eaten!

1 head of garlic, peeled and chopped
1/4 cup extra virgin olive oil
1/4 pound (1 stick) unsalted butter
juice of 1 large lemon
dash of Tabasco Sauce
cracked black pepper to taste
1/2 bunch of Italian parsley, chopped

Sweat the garlic in a little bit of the oil. Before it browns, add the butter and the rest of the ingredients except the parsley. As soon as the butter melts, turn off the heat. Spoon sauce onto raw, shucked oysters. Place oysters on grill, cover and cook for 5 minutes or until edges of oysters curl slightly. Add a pinch of chopped parsley to each oyster, cover grill again for 1 more minute. Serve hot with warm sourdough bread!

I made this but reduced it to 3 garlic cloves, 1/3 stick of butter and probably more like 2 tblsp of olive oil but with the rest of the recipe. I cooked the garlic in the butter beforehand and spooned some of the rather hardened garlic butter mixture onto the oysters. We found them to be perfectly cooked after the butter had melted and the oyster began to bubble in the heavenly elixir in its shell. We were working at a bbq pit at a picnic site and this worked very well without a grill cover...

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