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Cook Time:40 minsTotal Time:40 minsServings:6Yield:6 servings, 4 oysters eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:6Yield:6 servings, 4 oysters each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, 4 oysters each
Yield:
6 servings, 4 oysters each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsbutter1tablespoonfinely minced garlic5tablespoonsmild chili sauce or ketchupFew drops of your favorite hot sauce3tablespoonslemon juice24large oysters
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsbutter
1tablespoonfinely minced garlic
5tablespoonsmild chili sauce or ketchup
Few drops of your favorite hot sauce
3tablespoonslemon juice
24large oysters
DirectionsPreheat 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 chili sauce (or ketchup), lemon juice and hot sauce.Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill.Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster “liquor” (salty seawater) doesn’t spill out.Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.TipsMake Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days.DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.Originally appeared: EatingWell Magazine, May/June 2011
Directions
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 chili sauce (or ketchup), lemon juice and hot sauce.Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill.Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster “liquor” (salty seawater) doesn’t spill out.Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.TipsMake Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days.DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.
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 chili sauce (or ketchup), lemon juice and hot sauce.
Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill.
Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster “liquor” (salty seawater) doesn’t spill out.
Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.
Tips
Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days.
DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.
Originally appeared: EatingWell Magazine, May/June 2011
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Nutrition Facts(per serving)80Calories5gFat5gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
