We love oysters. We’ve been known to travel to New Orleans just to eat them every day, some times twice a day, for a week. Despite living so close to the ocean ourselves we’ve only had them at home once in the eleven years we’ve lived here. While eating oysters with Kendra and her boyfriend in California recently she asked if we ever ate them at home. We told her we didn’t and Lou explained how hard it was to shuck them without the proper tool. He then went on to explain to her how its done. Guess what he got from her for Father’s Day this year? Yep. A shucking knife and gloves. Guess what we bought over the Fourth of July holiday? Yep. A bakers’ dozen blue point oysters. They were magnificent on their own: buttery and just the right amount of brine. We had a couple raw, then grilled half of them with butter and garlic and half with buffalo sauce and blue cheese. Lou’s favorite were the raw ones with a little bit of Gold Coast (its like Tabasco with a hint of horseradish) while Ginger could have eaten the blue cheese ones all day. This is definitely a do-over appetizer.
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- Between shucking and grilling
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- Shucking
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- Post grilling and ready to eat.
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- On the grill for five minutes, or until they curl at the edges