Here 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, simply place your opened oysters on an extra large platter in a bed of lots of ice, and serve with simple lemon wedges. Give your guests options of how to dress theirs with a selection of tabasco, freshly grated horseradish, and red wine vinegar. Absolutely 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.
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In New Orleans, grilled oysters are a staple. We recommend you take the lead from Chef Gason our amazing chef who's been featured on Food Network and in Sports Illustrated, and exclusive chef for Creole cooking classes through Skype with The Chef & The Dish. His Spicy Grilled Oyster recipe is to die for - and is a must-make recipe for any summer.
SPICY GRILLED OYSTERS
- CHEF GASON NELSON
[Makes 2 dozen oysters]
* 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
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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