Barbecued Oysters With Garlic Paprika Parmesan Butter Recipes
BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER
Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like
Provided by Rosie Birkett
Categories Snack, Starter
Time 40m
Number Of Ingredients 10
Steps:
- In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
- Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
- Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.
Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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HOW TO COOK OYSTERS ON THE GRILL WITH GARLIC BUTTER
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5/5 (49)Total Time 38 minsCategory Main CourseCalories 653 per serving
- Wash and scrub the oysters in cold running water, removing any sand, mud or loose shell. Place the clean oysters in a big bowl and keep refrigerated until ready to use ( the same day)
- Melt the butter in the microwave in a microwave-safe bowl. Time varies, but mine takes about 15 seconds. Add the garlic, chili paste, cheese and pepper. Salt is not needed because the oysters are already salty.
- Heat a grill to high heat. I use propane but charcoal grilling works well too. Remove oysters from the bowl and place on the grill using tongs. Discard any oysters that are already open. You want them to be tightly closed. Place them on the grill with the bowl shaped side of the shell down. Grill the oysters until they pop open a little bit. Remove from the heat with the tongs, and use an oyster shucker to pry and twist the oyster apart. Careful, it's HOT! Shucking oysters can be dangerous so never use a sharp knife. Use heat proof gloves or potholders to handle the oysters. . Once the oyster is open, scrape the flesh away from the muscle that attaches it to the shell. Scrape off the muscle and discard if it is on the bowl shaped side of the shell. Place the oyster flesh in the bowl shaped shell and set it aside. Discard the other side of the shell.
- When all the oysters are open and ready to go, place them, in their shells, back on the grill with the tongs. Pour the butter mixture over the oysters with a spoon, dividing it equally. Continue cooking the oysters until their "liquor" has burned off, leaving just the butter and cheese. They should be lightly golden brown. Don't overcook them or they will be rubbery. Be careful when cooking the oysters with the butter. There is a lot of spitting and sputtering.
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