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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Char-Grilled Oysters with Four Sauces

  • People

    Serves 4 to 6

  • Prep Time

    15 min.

  • Grilling Time

    2 to 4 min.

People
Serves 4 to 6
Prep Time
15 min.
Grilling Time
2 to 4 min.

the Ingredients

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Oysters

  • 2 dozen large, fresh oysters
  • Lemon wedges
  • Hot pepper sauce
  • Cocktail sauce
 

Garlic–Thyme Butter

  • 55 grams (½ stick) unsalted butter, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons sherry vinegar
  • 60 millilitres white wine
  • 2 teaspoons minced fresh thyme leaves
  • ¼ teaspoon kosher salt
 

Grapefruit–Basil Aioli

  • 60 millilitres mayonnaise
  • 1 tablespoon finely chopped fresh basil leaves
  • 1½ teaspoon finely grated grapefruit zest
  • 2 teaspoons fresh grapefruit juice
  • 1 teaspoon minced garlic
  • ¼ teaspoon kosher salt
 

Asian Butter Sauce

  • 1 tablespoon toasted sesame oil
  • 2 teaspoons peeled, minced fresh ginger
  • 2 tablespoons oyster sauce
  • 1 teaspoon soy sauce
  • ¼ teaspoon mustard powder
  • 55 grams (½ stick) unsalted butter, cut into small chunks
 

Gorgonzola–Tomato Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • 120 millilitres vegetable juice
  • 2 teaspoons prepared horseradish
  • ½ teaspoon kosher salt
  • 30 grams crumbled Gorgonzola cheese (about 30 grams)

Special Equipment

  • oyster knife

Instructions

  • 01For the Oysters: Grip each oyster, flat-side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell. Prepare the grill for direct cooking over high heat (230°C to 290°C). Make one (or all) of the dipping sauces (recipes follow). Spoon about 1 teaspoon of your chosen sauce on top of each oyster. Brush the cooking grates clean. Grill the oysters, shell sides down, over direct high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce and the remaining dipping sauce(s).
  • 02For the Garlic–Thyme Butter: In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter and sauté the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter and stir in the thyme and salt.
  • 03For the Grapefruit–Basil Aioli: In a small bowl combine the ingredients and mix thoroughly.
  • 04For the Asian Butter Sauce: In a small skillet over medium heat on the stove, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce and mustard. Whisk in the butter a few chunks at a time until completely incorporated.
  • 05For the Gorgonzola–Tomato Sauce: In a small saucepan over medium heat on the stove, melt the butter and sauté the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish and salt. Bring the sauce to a simmer and then remove it from the heat. After you’ve added the sauce to the oysters, sprinkle the cheese on top and then grill.
Ingredients
Instructions