BBQ Oysters with Garlic-Sherry Butter Sauce
If actions speak louder than words, and a picture is worth a thousand words…well then I must be a chatterbox! Truth is, I’ve never been that good with words. There are so many people out there who I admire that have the most amazing voice and tone with their writing. Me, on the other hand, not so much. In fact, when it comes to any sort of confrontation, I shrink into a blubbering idiot. I’m much more comfortable letting my actions do the talking for me. And that means letting my food speak for itself.
This is another dish that really defies words. Mostly because you’ll be too busy cramming these into your mouth to bother with speaking. Why waste precious time talking (or in my case typing) when you could be slurping the sweet garlic-butter out of the oyster shells?
My rockstar sister-in-law Megan is the mastermind behind this recipe. She’s always entertaining at her house and this is the go-to appetizer that wows her guests every time. So you can rest assured that if you make this at the next BBQ you go to this spring you’ll be a rockstar too.
Oh and if you thought you didn’t like oysters before, I guarantee this will change your mind. Heck, I’d eat rocky mountain oysters if they were smothered in garlic-sherry butter and cheese.
Here’s some tips for the Oyster Newbie
-Try to buy them the day you’ll be eating them
-Store them on ice in your fridge
-smaller oysters are more tender
-if the oyster is already open before you start, discard it b/c it’s probably either dead or may carry unhealthy bacteria
-rinse the sealed oysters under cold water and scrub them to remove dirt
-they’re excellent with a bubbly glass of champagne!
BBQ OYSTERS WITH GARLIC-SHERRY BUTTER SAUCE
2 Dozen small to medium sized fresh oysters in their shell
1 stick of unsalted butter
1 tablespoon of dry sherry
1 teaspoon of fresh lemon juice
2 cloves of garlic, pressed or minced
2 tablespoons of fresh chives, chopped
1/2 Cup of finely grated parmesan cheese
salt and pepper
In a small saucepan over medium-low heat, melt the stick of butter with the tablespoon of sherry, lemon juice and garlic. Add a pinch (1/4 teaspoon) of salt and pepper. Once the butter has melted, keep it warm on low heat.
In a microwave, cook the oysters for 30 seconds until the shells pop open. You can also do this by steaming them on the stovetop. Using an oyster shucker, or just a small knife, inset it near the oyster’s hinge and leverage the top shell open. I drain out the oysters “liquor” (juices) at this point. You can discard the top shell but leave the actual oyster meat sitting inside the bottom shell.
Repeat this process until you’ve shucked all the oysters.
Place the oysters in their shells on a BBQ grill over medium heat for about 5 minutes. Spoon about 1 teaspoon of the butter sauce over each of the oysters and then sprinkle with a little of the grated parmesan cheese. About 1 teaspoon of cheese for each oyster. Close the bbq lid and cook until the cheese is melted and bubbly. Using tongs, pull them off the grill and arrange on a big platter. Sprinkle with the fresh chives.