We get our organically grown oysters hand-harvested from Washington’s Willapa Bay. The combination of a spicy-hot sauce and the steaming brine of a fresh grilled oyster is amazing.
MAKES 2 servings, or 6 appetizers PREP 15 minutes COOK 6 minutes
12 small Pacific oysters, raw in shell 2 Tbs white wine vinegar 8 oz white wine 1/4 C shallots, minced 2 Tbs wasabi mustard 1 Tbs soy sauce 1 C unsalted butter, cubed 1 C chopped cilantro leaves salt and black pepper to taste
In a saucepan, over medium head, combine the white wine vinegar, wine and shallots. Simmer until the liquid is slightly reduced. Strain out shallots and discard, return liquid to the pan. Reduce heat to low.
Add wasabi mustard and soy sauce, stirring. Over low heat, gradually whisk in butter. Do not let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
Prepare a dish of coarse salt hold the oyster shells in place.
Clean oysters thoroughly. Place oysters, flat side up, on a grill preheated to medium, and close the lid. Cook oysters until shells just open (5-6 minutes).
Note: if you’re having trouble keeping your oysters upright, crumple some tinfoil and make a small “ring” to support each one.
Remove oysters from the grill and cut muscles from the top shell, (careful – don’t spill the liquor) then turn the oyster over and return it to cup half of shell. Discard the top shell.
Press each oyster (in shell) into the coarse salt to keep it upright, then spoon 1-2 teaspoons of wasabi-butter sauce over each and serve immediately.