To be fair it was our first-time preparing oysters on a barbecue. That’s why we decided to conduct a little experiment for this dish.
In this test we wanted to experience the difference in taste between smoked and non-smoked oysters. We grilled half directly and the other half indirectly grilled along with the addition of wood chips.
And, is there a difference? Yes, there is. Our preference was the smoked oysters. The presence of the smoke flavour was an extra addition for us. Please test yourself.
Open the oyster
If you are going to open an oyster for the first time, it can be a bit of a challenge. But it’s not all that difficult.
If you are going to open an oyster for the first time, it can be a bit of a challenge. But it’s not all that difficult.
It’s easiest to use an oyster knife. Well, since not everyone owns one, you could also use a knife for the serving board (a cheese knife).
It is useful to use a tea towel. This provides you a little better grip.
Stick the blade in the hinge of the oyster and rock it up and down for a few times. Watch your hands for not slipping out and ensure that the moisture stays in the shell. At some point you will notice that the shell comes loose.
Then cut across the top of the bottom shell with the knife to separate them. This cuts through the sphincter that keeps the shell closed.
Next, we will detach the oyster from the bottom of the shell. To do this, run the knife under the oyster. We do this because the oyster is still attached to the shell. Remove excess grit, but keep the moisture.
Grilled oysters in a parsley marinade
Ingredients
- 24 oysters
- small handful hickory wood chips or to your own taste
Marinade
- sprigs parsley
- 200 gr butter soft
- 1 tsp lemon zest grated
- tabasco
Instructions
- Prepare the barbecue for indirect grilling. Maintain a temperature of 250 °C.
- Pick the parsley leaves from the sprigs and chop finely. Mix it with the butter and lemon juice. Then add a few dashes of tabasco.
- Open the oysters and leave the liquid in the shell. Then pour a teaspoon of the marinade onto the oyster.
- Place the shell with the convex side on the grid. Grill the oysters for 5 minutes under a closed lid.
For the smoked oysters
- Prepare the barbecue for indirect grilling. Maintain a temperature of 150 °C.
- Meanwhile, soak the wood chips in a bowl of water for 10 minutes. Then drain them.
- Sprinkle the wood chips on the coals when the barbecue is up to temperature.
- Place the oysters with the convex side on the grid. Let them smoke for 10 minutes.
