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Char-Grilled Oysters with Creole Remoulade

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    10 min.

  • Marinating Time

  • Grilling Time

    2 to 4 min.

Ingredients
Instructions

the Ingredients

20151023095348 Row Starters 5

Remoulade

  • Completed step 2½ tablespoons mayonnaise
  • Completed step 2 scallions (white and light green parts only), finely chopped
  • Completed step 1 tablespoon Creole mustard or stone-ground mustard
  • Completed step 1 tablespoon ketchup
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 tablespoon minced celery (from the pale green inner heart)
  • Completed step 1 tablespoon minced fresh Italian parsley leaves
  • Completed step 2 teaspoons drained, minced nonpareil capers
  • Completed step 2 teaspoons prepared horseradish
  • Completed step ½ teaspoon Worcestershire sauce
  • Completed step ½ teaspoon minced garlic
  • Completed step ⅛ teaspoon kosher salt
  • Completed step ⅛ teaspoon smoked paprika
  • Completed step Hot pepper sauce
  • Completed step Freshly ground black pepper
 
  • Completed step 2 dozen large, fresh oysters, each about 7.5 centimetres long

Special Equipment

  • oyster knife

Instructions

  • In a small bowl whisk the remoulade ingredients, including hot pepper sauce and black pepper to taste. Cover and refrigerate until ready to serve or for up to 8 hours.
  • Shuck 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 under 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 (180°C to 230°C).
  • Brush the cooking grates clean. Grill the oysters, shell-side down, over direct high heat, with the lid closed, until the edges of the oysters just begin to curl and the juices start to bubble, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Spoon about ½ teaspoon of the remoulade on top of each oyster. Serve immediately.
    Brush the cooking grates clean. Grill the oysters, shell-side down, over high heat, with the lid closed, until the edges of the oysters just begin to curl and the juices start to bubble, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Spoon about ½ teaspoon of the remoulade on top of each oyster. Serve immediately.

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