Howard L. Puckett
Oyster roasts have long been a seaside tradition. This no-fuss coastal feast encourages the fellowship of shellfish aficianados and rookies alike.
An oyster roast can be cooked on the grill and only takes a few minutes. Grilling oysters allows them to open naturally, so they are easier to enjoy. Oysters are traditionally served with cocktail sauce, melted butter, hot sauce, and saltine crackers.
5 dozen fresh oysters in the shell, scrubbed
Place oysters on grill. Cook over medium-high heat (350º to 400º) 8 to 10 minutes or until shells open (about ¼ to ½ inch). Remove from grill. Pry open oysters using an oyster knife, discarding the empty half shells. Run knife under meat of oyster to release. Arrange oysters on a platter, and serve with dipping sauce. Makes 5 servings or 12 appetizers.
Try this tangy and tasty dipping sauce that can be created while the grill is heating.
Cilantro-Lime Dipping Sauce
¾ cup water
¼ cup sugar
½ cup fresh cilantro, chopped
¼ cup green onion, chopped
¼ cup dry white wine
¼ cup fresh lime juice
2 tablespoons fresh lemon juice
Stir together ¾ cup water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Cool. Stir in cilantro and next 4 ingredients. Serve with oysters.
(Adapted from The Coastal Living Cookbook, p. 182 and p. 292)