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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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My recipe for grilled oyster is easy to make, but incredibly elegant. The wasabi-flavored butter mixture makes it an extraordinary appetizer for your next party. Ingredients:
1/2 cup white wine |
1 shallot, finely chopped |
1 tablespoon white wine vinegar |
1 tablespoon wasabi mustard |
1-1/2 teaspoons reduced-sodium soy sauce |
1/2 cup butter, cubed |
1/2 cup minced fresh cilantro |
1/8 teaspoon salt |
rock salt |
18 fresh oysters in the shell, washed |
Directions:
1. In a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook until liquid is reduced by half. Strain liquid, discarding shallot.
2. Return to pan; stir in mustard and soy sauce. Cook and stir over low heat. Add butter and whisk until melted. Stir in cilantro and salt; set aside.
3. Spread rock salt into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside. Place oysters, flat side up, on grill rack. Grill, covered, over high heat for 3-6 minutes or until shells open.
4. Transfer to prepared pan. To loosen oysters, cut muscles from top shell; place on bottom shell in juices. Discard top shell. Spoon 2 teaspoons butter mixture over each oyster. Serve immediately. Yield: 1-1/2 dozen.
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