Grilled Oysters

I’m a big fan of oysters on the half shell. But, every now and then, cooked oysters make their way into my dinner plans … and one the easiest way to cook oysters is to grill them in their shells. In other words, you don’t have to do any prepping other than make a sauce to serve them with. No shucking needed as the oyster shells literally “pop” open when they’re cooked—they steam inside their shells. Here’s all you need to know

By law, oysters are sold live (as are mussels and clams). The shells should be tightly shut—discard any with open or broken shells.

Grilled Oysters
A few pounds of fresh oysters
1-2 sticks of butter, melted
7-8 heads of garlic, minced
½ cup fresh parsley, chopped
Juice from one lemon

Heat grill to just over medium. You don’t want it too hot … on a scale of 1 to 10 with 10 being the hottest, aim for a 6.5. VERY IMPORTANT: Place the oysters cup side down with the hinge closest to the grill opening just in case there are any that want to “explode” off the grill grates. This way they’ll “shoot” towards the back of the grill. I’ve never had it happen, but it’s a possibility so better to be safe than sorry.

shutterstock_1321130813Close the grill lid and let cook for 10-15 minutes. The bigger the oysters, the longer the time needed to cook. You’ll know when they’re done because the shells will “pop” open not completely open, but enough that you’ll be able to tell. That’s all there is to it. Remove from the grill and pry open with an oyster knife. Serve as is or with your favorite dipping sauce. I like a combination of Tabasco with lemon, garlic, fresh parsley and melted butter. Just melt butter (clarified is best), add garlic, parsley and lemon then drizzle over oysters. People can add Tabasco as they see fit. Enjoy!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up next on the blog … turbota Mediterranean flat fish similar to halibut only far-less expensive and just as delicious. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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