Recipe by Bill & Sharon Schwalm - The heat from your grill steams the oysters and pops the shells open, while poaching the oyster inside. Drizzle with our garlic butter sauce. Great appetizer for any outdoor gathering!
- 3/4 c. butter
- 10 cloves garlic finely chopped
- 1 lemon juiced
- 3-4 oz. Worcestershire sauce
- 10 drops Tabasco sauce
- 36 fresh oysters in the shell
- In a sauce pan simmer butter, garlic, lemon juice, Worcestershire sauce and Tabasco sauce for 15 minutes.
- Preheat barbecue grill to medium-high. Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible. Place oysters (cupped-side down) on hot grill about 4 inches from heat. Cover barbecue with lid, open any vents, and cook 8 to 10 minutes (depending on size) or until shells begin to open to indicate doneness.
- Using a mitt or towel to protect your hand, remove the oysters from the grill when the first one opens, taking care not to spill their juices. Some shells will not be opened, so some prying will be necessary. Pry the oysters the rest of the way open with an oyster knife, paring knife, or screwdriver.
- Sever the muscle that connects the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Spoon oyster sauce over each opened oyster. Serve immediately. Serves 8-9