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Oysters: Spicy Fire-Roasted Oysters

Source of Recipe


Chef John Folse






List of Ingredients



• 3 dozen oysters in the shell
  
• 2 cups rock salt
  
• 1/2 lb. salted butter
  
• 2 Tbsp minced garlic
  
• 2 Tbsp minced shallots
  
• 2 Tbsp chopped fresh parsley
  
• 1 Tbsp red cayenne pepper flakes
  
• 1 Tbsp fresh basil
  
• 1 Tbsp fresh tarragon
  
• 1 tsp dried thyme
  
• 1 tsp Louisiana hot sauce
  
• 2 Tbsp Worcestershire sauce
  
• Juice of 1 lemon
  
• Salt and pepper to taste
  






Instructions



1. Wash the oysters under clean, running water to remove any sand or mud. Place the oysters in a bucket of clear water to cover by 1 inch. Add the rock salt and allow the oysters to sit for 1 hour.
   
   
2. Make a sauce by melting the butter over medium-high heat. Add all remaining ingredients. Remove from heat and allow to sit until later, as flavor will develop.
   
   
3. Heat grill according to manufacturer's directions.
   
   
4. Place the prepared sauce on one edge of the grill to keep warm. Do not boil. Place the oysters on the grill, 8 to 10 at a time, and close the lid. In 2 to 3 minutes, the oysters should begin to pop open.
   
   
5. Using a grill glove, remove the oysters from the grill and pop open the outer shell using an oyster knife. Top with 1/4 teaspoon of the sauce and serve hot.
   
   Makes 6 servings.
   
   NOTE: For a patio party, I recommend having 6 oyster knives, along with 6 heavy-duty gloves or kitchen towels in order to hold the hot oysters as they are removed from the grill. The oysters should be eaten directly from the shell while steaming hot.