Grilled oysters may strike friends as exotic, but few things are easier to master. They pop open over the fire, eliminating any shucking, and require only a simple dressing to accentuate their natural flavor. Buy a few extra oysters to avoid disappointment if one or more doesn't open. They won't go to waste.
Yields: Makes 24 oysters, serving 4 or more
INGREDIENTS:
Vinaigrette
1/2 cup plus 1 tablespoon vegetable oil, preferably corn oil
3 tablespoons white vinegar
1 teaspoon Tabasco sauce, or more to taste
Coarse salt, either kosher or sea salt Freshly cracked pepper
24 fresh oysters in their shells (preferably smaller oysters with somewhat flat shells), scrubbed
Rock salt, raw rice, seaweed, a platter's worth of fresh herb sprigs or a couple of clean dishtowels
DIRECTIONS:
Fire up the grill, bringing the heat to high (meaning you can hold your hand 4 inches above the grill grate for only 1 to 2 seconds).
Whisk together the vinaigrette ingredients in a small bowl.
Arrange the oysters in a single layer on the grill grate, deeper shells down. If they don't all fit, place as many on the grill as you can and then add those remaining as you remove ones that are done. Roast the oysters about 5 to 10 minutes, taking them off with sturdy tongs as soon as each one pops yawningly open. They burble and sputter a bit as they cook. After 10 minutes, remove any remaining unopened oysters and discard them.
That's all we do, leaving the top shells in place for serving so the guests can pop out the oysters with a fork.
Arrange the oysters on plates or one big platter, on a bed of rock salt to hold them upright to retain their juices. Spoon a little of the vinaigrette and serve more on the side. Eat as soon as the shells are cool enough for guests to handle, slurping as you go. Remind your guests to not eat the rock salt.
Adding a personal signature: For a more robust dish, replace the vinaigrette with a richer BBQ butter. Melt together in a small pan over the grill or stove: 1/2 cup (1 stick) butter, 2 tablespoons tomato-based barbecue sauce, a few splashes of Tabasco or other hot sauce, and a couple of good grindings of pepper. Mix well before spooning into the oysters.
