The biggest oysters are also my favorite because they cook beautifully in their own juices, especially when paired with a spicy garlic and butter sauce. Here’s a handy trick I use sometimes, I’ll arrange the oysters on a bed of rock salt or uncooked rice in a disposable pan. Placing the entire pan on the grill keeps the oysters steady, preventing them from tipping over and spilling those flavorful juices and spices.
Now, here’s what you’ll need.
· 16 whole live oysters · 2 cloves garlic, finely minced · 3 tablespoons extra virgin olive oil · 3 tablespoons unsalted butter · 1 teaspoon lemon juice · 1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco) · 1/4 teaspoon salt
· Freshly ground black pepper, to taste · 1 tablespoon finely minced parsley It’s that time of year….enjoy!
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