In The Chef & The Dish test kitchen - we make any excuse to impress our friends during dinner parties. Indulging in oysters at your favourite seafood restaurant is such a treat, but making them at home elevates your kitchen with a total wow factor.
Raw oysters are delicious and easy. To serve oysters on the half-shell, follow the steps in our previous article, Oysters 101 - The Ultimate Guide on How to Select, Store, Clean, and Shuck Oysters so you can Easily Prepare them at Home. Once you're prepped your oysters you can go the simple method and place your opened oysters on an extra large platter in a bed of lots of ice, and serve with simple lemon wedges. If going this option, we suggest to give your guests options of how to dress their oysters with a selection of tabasco, freshly grated horseradish, and red wine vinegar. Delicious!
But..... if you want to take it to the next level... Go grilled oysters. There's still a lot of oyster flavour, but the sauces and toppings add another dimension that may be easier for the novice oyster eater.
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In New Orleans, grilled oysters are a staple. Chef Gason, who hosts The Chef & The Dish creole cooking classes from New Orleans, teaches traditional dishes from his city. Spicy Grilled Oysters are a New Orleans staple and his recipe is a must for any Oyster lover.
SPICY GRILLED OYSTERS
CHEF GASON NELSON
[Makes 2 dozen oysters]
INGREDIENTS * 6 tablespoons unsalted butter * 1 tablespoon finely minced garlic * 5 tablespoons ketchup * Few splashes of your favorite hot sauce * Few splashes Worcestershire sauce * Zest of 1 lemon *Juice of 1 lemon * Handful of grated parmesan cheese * 24 large oysters, cleaned and shucked and in the half-shell PREPARATION Preheat grill to medium-high. Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until it softens, about 1 minute. Remove from heat and stir in ketchup, lemon zest, lemon juice, few splashes of Worcestershire sauce and hot sauce . Spoon sauce onto each oyster half-shell. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 3 minutes more. Then sprinkle a good amount of grated parmesan cheese over oysters and cook about a minute more. Serve with small forks.
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