Europe
Belgian Oysters
Belgian Oysters
Recipe Notes
- Yield: Makes 12 oysters, enough to serve 2 to 3 as an appetizer.
- Method: Direct grilling
- Equipment: an oyster knife for shucking the oysters; a shellfish rack or metal baking pan (optional)
Ingredients
- 12 large oysters or clams in the shell
- About 2 tablespoons of gooseberry, wild blueberry, boysenberry, blackberry, black currant, or red currant jam
- About 2 tablespoons minced fresh ginger
- About 2 tablespoon soy sauce
- About 2 tablespoons mirin, sake, or cream sherry
- About 2 tablespoons seasoned rice vinegar
Recipe Steps
Step 1: Set up your grill for direct grilling and preheat to high.
Step 2: Shuck the oysters, discarding the top shell. Swipe the knife under the oyster to loosen it from the bottom shell. Take pains not spill the juices. Set the oysters in a shellfish rack or in a metal baking pan filled with kosher salt so the oysters stand upright.
Step 3: Place a small spoonful (between 1/4 and 1/2 teaspoon) of berry jam in each oyster. Add a small spoonful of chopped ginger, followed by a few drops of soy sauce, mirin, and vinegar.
Step 4: Arrange the oysters on the grate (or better still, on a shellfish rack on the grate) and grill until the juices and sauce bubble and the oyster is cooked, 4 to 6 minutes.
Step 5: Serve the oysters at once on the half shell.
