Smoky. Lemony. Sea- salt air in a beautiful shell.
I've never been much of an oyster person, but grilling them fully converted me. I'm now one of those oyster people. Now that porch and grilling season is here, I cannot think of many better things to eat at sunset with a fresh-picked green salad and a glass of crisp white wine.
Grilling oysters is astonishingly easy. Obviously you want to buy them from a reputable fishmonger. In this case, we are lucky to have oysters from local Taylor Shellfish Farm. Get about six per person, and ask them for good grilling oysters. They will know which ones to give you. Keep those babies on ice until they hit the grill.
Fire up your grill, preferably a charcoal grill (wood charcoal only) to 400F. Set the oysters right on the grill. It takes about 5 minutes but more importantly, you will know they are done when brine starts bubbling out. The smells evoke the sea, smoke, and all around goodness: like a campfire on the beach!
Carefully open with an oyster shucking knife, carve out the oyster delicately, and put the meat Back in the shell. Serve with lemon wedges, hot sauce, and a little shaved fresh horseradish if you like that! So simple and natural and elegant.
I threw the shells in my garden. A happy reminder that we live close to the beautiful coast and a future reminder of summer dinners on the porch...