With the abundance of Vineyard oysters to sample, it’s nice to have Chris Fischer’s alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you. Note: A cast iron grill pan from LeRoux makes the grilling extra easy and captures all the juices.
Serves 4 to 6
- Oysters, unopened in their shells (enough to serve 3 per person)
- 1/2 stick unsalted butter
- One bunch of chervil, minced
- 2 lemons
1. Get a grill very hot and place the oysters cupped side down on the grill. Grill for about 2 or 3 minutes or until they have popped open and begun to poach in their own liquor. Using tongs, remove them from the grill so they’re cool enough to handle.
2. In a small saucepan, heat butter, then add chervil and the juice of one lemon. Once melted, set aside.
3. With a sharp paring knife, open the oysters, cutting the meat free from their shells, then discard the top shells and place the cooked oysters back in the bottom shells. Once all are opened, place them back onto grill.
4. Carefully spoon butter mixture onto each oyster and heat enough for the butter to begin to bubble. Remove from the grill, allow to cool for two minutes (if you serve them right away, you will have some burned lips), and serve in the shells alongside wedges of lemon.
The following recipe was published with the article, Farm-Fresh Greenhouse Dinners.
