"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Here we go again with another delectable recipe. This one is straight from the grill! J and I made these last week and we were not disappointed. Grilled oysters are one of my favorite things to enjoy with all this lovely summer weather we’ve been having. I get them fresh from a local fish market. They’re not half so scary to prepare as you might think, and surprisingly easy. Since you’re going to the trouble of getting your grill started in the first place, you might as well grill a side dish with these, because the oysters hardly take any time to cook up. Asparagus with a little olive oil, sea salt, basil, and garlic wrapped in aluminum foil is the perfect complement to this dish. Grilled potatoes would be great too!
What you need:
What you do:
Heat your grill up. I use a charcoal grill so it can take a little longer but is so worth it.
Set the whole clams on the hot grill. You can leave it uncovered. Watch them to make sure they don’t over-cook. The oyster shells will pop open slightly when they are done. If they don’t open, don’t eat them – it means they’re not good.
Once you’ve removed the oysters from the grill, arm yourself with a good hot pad and a knife. You’ll need to pry the shells open the rest of the way.
Now that the oysters are all opened, add the sea salt, pepper, seasoning, garlic, and lemon. Enjoy!