Oysters & Fire – A Magical Combination

It’s fire pit season and as you cozy up to get warm, consider tossing a few oysters on the fire for a delicious treat. Fire-cooked oysters enjoy the unique flavor profile of their merroir combined with the smoky, raw flavor of fire cooked foods. Try these recipes to get started or come up with your own!

Coal Roasted Oysters

Photo Credit: Over the Fire Cooking

Ingredients:

  • 1/2 dozen of fresh oysters shucked
  • 1/4 cup of parsley finely chopped
  • 3 tbsp of butter
  • 2 tbsp of Parmesan cheese
  • 1 tsp of garlic powder
  • 1 tsp of black pepper
  • 1 tbsp of sea salt
  • Dash of hot sauce
  • Ice

 Steps:

  1. Shuck oysters and place on some ice until ready to grill.
  2. Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling.
  3. In a saucepan or skillet, melt butter and add parsley (save a little for garnish!), Parmesan cheese, garlic powder black pepper, sea salt, and a dash (or more) of hot sauce. Let sizzle until fully melted and mixed. Pull off once done.
  4. Using a spoon, add butter sauce inside the already shucked oysters until they are close to being full.
  5. Place oysters onto white hot coals. Let cook for 3-4 minutes. Make sure to use protective gloves as the shells with be very hot. Be careful of flare ups as well!
  6. Pull oysters off and let cool for 2 minutes. Garnish with parsley & Parmesan cheese.

Campfire Oysters

Ingredients:

  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup minced green garlic or scallion
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped thyme
  • 1 teaspoon crushed red pepper
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons pastis or Pernod
  • 24 freshly shucked oysters on the half shell

Steps:

  1. In a medium bowl, combine the butter, green garlic, chives, thyme, crushed red pepper, lemon juice and pastis. Stir well.
  2. Spoon the butter onto a sheet of plastic wrap, roll it into a log and twist the ends to seal.
  3. Refrigerate until firm, about 30 minutes.
  1. Light a fire.
  2. Top each shucked oyster with a 1/4-inch-thick slice of the butter.
  3. Grill the oysters over high heat just until the liquor is bubbling around the edges and the butter is melted, about 3 minutes.
  4. Serve hot.

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6 comments
  • Where are your oysters ftom..do you sell East coast too or just pacific ?

    Beatrice Miele on

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