Grilled BC Oysters with Chef Randle
I wanted to share an incredible and luxurious recipe that was prepared and enjoyed by my students. We recently cooked some incredible fresh local oysters from Fanny Bay Oysters that came on our last Take a Bite of BC delivery. These amazing oysters continued to show one of the greatest lessons that BC agriculture provides to everyone. If you start with amazing, local product, very little skill or time is needed to make an incredible and memorable dish. Try this recipe at your next dinner party as an amuse bouche or a great appetizer. Enjoy!!
~ Chef Randle
Grilled BC Oysters
Yield: 3 – 12 portions
Ingredients
12 whole live Fanny Bay Oysters
2 cloves garlic, finely minced
45 ml extra virgin olive oil
10 ml fresh lemon juice
pinch chili pepper flakes (or substitute with a couple dashes of Tabasco)
pinch black pepper to taste
30 ml finely minced Italian parsley
30 ml Panko Bread Crumbs
Directions
For the Topping:
1. Heat a small sauce pan over medium-low heat.
2. When hot, add the olive oil and the butter.
3. Add the garlic and saute until fragrant, about 30 seconds.
4. Add the lemon juice, chili pepper flakes, pepper and parsley.
5. Mix until combined and set aside.
For the Oysters:
1. If you can shuck oysters, do so and place on a hot grill for 4 to 5 minutes or until edges start to slightly curl.
2. If you are not comfortable shucking, place the oysters on a hot grill (large shell down to avoid losing any of the flavourful juices) for 1 to 2 minutes or until they open.
3. Using an oven mitt, hold oysters and remove the top shell with an oyster shucker. Loosen the ouster and spoon 5 ml of the topping onto each and return the oyster in the half shell to the grill for 2 to 4 minutes or until the edges curl slightly.
4. Remove the oysters and place on a baking sheet.
5. Sprinkle each oyster with the bread crumbs and quickly brown under a broiler.
6. Serve immediately.