Grilling oysters tonight

[gsganzer]

Well, I'm chilling out on vacation on North Padre Island with the wife and kiddo's. Because it's fathers day, I get to choose what I cook for dinner, so I'm going to try grilling oysters. I love anything seafood (or BBQ). I was on a job in MS earlier in the week and stopped at a restaurant where I saw some folks eating grilled oysters. They looked delicious! With a seafood market just around the corner from the condo, I figured I'd try making them myself. Wish me luck!!

 

[2LaneCruzer]

Well, I'm chilling out on vacation on North Padre Island with the wife and kiddo's. Because it's fathers day, I get to choose what I cook for dinner, so I'm going to try grilling oysters. I love anything seafood (or BBQ). I was on a job in MS earlier in the week and stopped at a restaurant where I saw some folks eating grilled oysters. They looked delicious! With a seafood market just around the corner from the condo, I figured I'd try making them myself. Wish me luck!!

We were guests at a friend's house; he grilled some FRESH oysters on the half shell; seasoned with garlic, butter and Parmesan cheese; and they were heavenly! We ate until he ran out. They were absolutely marvelous. I like mine well done; and they were perfect. Below is something I found on the internet; it's probably close to what we had. Darn! What time is dinner?

Grilled Oysters on the Half Shell
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Grilled Oysters on the Half Shell

These oysters cook in no time -- as soon as they plump and sizzle around the edges, they're done. Serve with crusty French bread for soaking up all the garlicky, buttery goodness.

Prep Time: 30 minutes plus time to shuck oysters Total Time: 1 hour plus time to shuck oysters Yield: 6 appetizer servings

Ingredients

1 pound unsalted butter
1/4 cup extra-virgin olive oil
1/2 cup minced garlic
1 1/2 tablespoons Emeril's Original Essence
1/4 cup chopped parsley
3 dozen raw oysters in their shells
3/4 cup grated Parmigiano-Reggiano
3/4 cup grated Pecorino-Romano
Crusty French bread, for serving

Directions

Combine the butter, olive oil, garlic, and Essence in a medium saucepan over mediium heat and cook until the butter is melted and the garlic just begins to sizzle. Remove from the heat and set aside until cooled slightly. Stir in the parsley.

Using an oyster knife, shuck the oysters, leaving the oyster nestled in the side of the shell that is more cup-shaped. Make sure to sever the muscle attaching the oyster to the shell.

Preheat a grill to high.

Working in batches, place the oysters on the grill and spoon about 2 teaspoons of the butter-garllic mixture over each oyster. Top each oyster with a pinch of Parmesan and a pinch of Romano. Close the grill and cook until the butter sizzles and the oysters puff up, 5 to 6 minutes. Using tongs, remove the oysters from the grill and serve on platters with lots of French bread for dippin

 

[/pine]

Well, I'm chilling out on vacation on North Padre Island with the wife and kiddo's. Because it's fathers day, I get to choose what I cook for dinner, so I'm going to try grilling oysters. I love anything seafood (or BBQ). I was on a job in MS earlier in the week and stopped at a restaurant where I saw some folks eating grilled oysters. They looked delicious! With a seafood market just around the corner from the condo, I figured I'd try making them myself. Wish me luck!!

If you don't have an oyster knife you can use the grill/heat to open oysters...I prefer to shuck them and leave on the half shell...simple, easy and tasty...grill until the edges are curled and most of the liquor is reduced...sprinkle with fresh grated Parmesan...

For a fancier taste try oysters or clams casino...there are lots of different recipes but most have common ingredients

 

[mjarrels]

June doesn't have an "R" in it, so no oysters for me until September.

mark

 

[/pine]

June doesn't have an "R" in it, so no oysters for me until September.

mark

These days that wives tale does not apply...in warm water fisheries harvesting is strictly regulated and water is tested daily for toxicity...also cooking to 140* for a few minutes will kill most microorganisms...

In southern fisheries red tide and other toxic algaes etc. bloom in the warmer months from May to August but again water quality is constantly monitored...

 

[Gary Fowler]

These days that wives tale does not apply...in warm water fisheries harvesting is strictly regulated and water is tested daily for toxicity...also cooking to 140* for a few minutes will kill most microorganisms...

In southern fisheries red tide and other toxic algaes etc. bloom in the warmer months from May to August but again water quality is constantly monitored...

Oysters like other game has regulated seasons just like other game. When the season closes, no more oysters till the season reopens. The restaurants may have a small stock pile that they can serve for a few days past season closing. I would think northern fisheries have some of the same regulations, perhaps not same open and close days but not year round open season on everything, otherwise depletion of resources would occur.

 

[/pine]

Oysters like other game has regulated seasons just like other game. When the season closes, no more oysters till the season reopens. The restaurants may have a small stock pile that they can serve for a few days past season closing. I would think northern fisheries have some of the same regulations, perhaps not same open and close days but not year round open season on everything, otherwise depletion of resources would occur.

Most shellfish including oysters are not considered "game" per se...Most shellfish fall under a commercial fishery and are commercially regulated...each state has their own regulations for state waters and there are federal regulations for federal waters...a large part of the industry involves aquaculture/fish farming etc...and harvesting is relevant to the aquaculture...
many shellfish have recreational seasons...

Most state regulations require harvest date tags on all wholesale packaging...

As for shellfish being game (if not by term) some can be...anyone that has dove for lobster (bugs) or Stone Crab Claws know how gamy they can be to catch...but IMO the gamiest shellfish are scallops...they can see you coming and they jet themselves away by rapidly opening and closing their shells...BTW anyone that has tried them knows fresh scallops are as good as it gets and they taste just as good raw as they do cooked...same taste, same texture...

 

[Bird]

When my parents spent about 6 months of every year in Port Aransas, and we went down there for Thanksgiving ever year, and sometimes other times, too, I went with Dad to harvest oysters many times. I like'em prepared many different ways, and even fresh and raw right out of the water, but my wife wants nothing to do with them so I haven't had any oysters in quite a while.

 

[gsganzer]

I think I got my photo transfer worked out (other than they turned sideways on me).

Texas oysters, beef and wine. Life is good!



Here's the recipe I used
Grilled Oyster Recipe

 

[Bird]

That does look like a fine meal.