Barbecued Oysters with Ginger-Chile Salsa
Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 5 minutes
The best oysters to use for barbecuing are the larger, meatier ones, such as Pacific or Kumamato oysters from the West Coast. Large clams are also delicious cooked on the grill, as are scallops in the shell, if you can find them. All live bivalves, except for soft-shelled clams, should close tightly when you touch them and should open up during cooking. Discard any that don?t.
- Printer Friendly Version
For the salsa:
- 2 Tbs. peeled and minced fresh ginger
- 1 or 2 jalapeño or serrano chiles, seeded and
- 1/4 cup chopped green onion, including
white and light green portions
- 1 1⁄2 cups chopped yellow or red tomatoes
- Juice of 1 lime
- 1 Tbs. soy sauce
- 1 tsp. Asian sesame oil
- Salt, to taste
- 48 large oysters in the shell, scrubbed
Wine PairingThis pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.
Directions:Prepare a charcoal or gas grill for direct grilling over medium-high heat.
To make the salsa, in a bowl, mix together the ginger, chiles to taste, green onion, tomatoes, lime juice, soy sauce and sesame oil. Taste and season with salt.
Discard any oysters whose shells do not close to the touch. Arrange the oysters on the grill directly over medium-high heat, cover the grill and cook until the oysters open, 5 to 7 minutes. Transfer the oysters to a platter and discard any that did not open.
Using an oven mitt to protect your hand, remove the top shells. Spoon a little of the salsa onto each oyster, and serve with the remaining salsa alongside.
Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).
- All About Oysters