2
scallions (white and light green parts only), finely chopped
1 tablespoon
Creole mustard or stone-ground mustard
1 tablespoon
ketchup
1 tablespoon
fresh lemon juice
1 tablespoon
minced celery (from the pale green inner heart)
1 tablespoon
minced fresh Italian parsley leaves
2 teaspoons
drained, minced nonpareil capers
2 teaspoons
prepared horseradish
½ teaspoon
Worcestershire sauce
½ teaspoon
minced garlic
⅛ teaspoon
kosher salt
⅛ teaspoon
smoked paprika
Hot pepper sauce
Freshly ground black pepper
2
dozen large, fresh oysters, each about 7.5 centimeters 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.
Related Grill Skills
Chopping Parsley
Mincing Garlic
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.
Related Grill Skills
Shucking Oysters
Prepare the grill for direct cooking over high heat (180° 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.