Full Recipe
Author
J. Kenji López-Alt | 2016-07-29
Description
I am an East Coast oyster fiend, but I can't abide West Coast oysters served raw. So, when a buddy of mine recently gave me a whole case of gorgeous Kusshi oysters from British Columbia for helping him out with an oyster-shucking job, I immediately knew there was only one way I was going to be enjoying these deep-cupped beauties: on the grill.
Whether smoky and grilled or eaten raw with a cold beer, oysters are a classic summer hors d'oeuvre. Learning to open them yourself requires the right tool and a little practice. Here's how to do it. [Video: Vicky Wasik. Technique: Daniel Gritzer]
Think of grilled oysters as a beginner's oyster dish. They've still got some oyster flavor, but there's plenty of other stuff going on to soften (or even enhance!) their peculiarities.
