James and I are on Vancouver Island this week, which means daily seafood and ocean views. Yay for us! We’re staying in Fanny Bay, which is famous for its oysters, so we’re eating lots of them. We begin each evening by throwing back a few raw – delightful!
This, however, is a recipe for barbequed oysters. I borrowed it from Bon Appetit and had to take a more rustic approach, given that I was using a knife rather than a food processor. I loved it. It’s treaty enough to make for your favourite company and easy enough to make for LOTS of company. Enjoy!
1/4 t cayenne
pinch salt and pepper
1/2 cup butter
2 slices bacon, cooked and finely chopped
handful fresh herbs (parsley and cilantro are nice), finely chopped
juice and zest from half a lemon
3 cloves garlic, minced
splash apple cider vinegar
Combine all with wooden spoon and really whip it until smoothish…or use a food processor. Roll into a log, wrap in plastic and store in the fridge for 2 hours or overnight.
12 oysters, shucked and on the half shell (don’t dump the juice!)
Top each oyster with a slice of butter, then cook on a smokin hot barbeque (on an old cookie sheet or right on the grill) for about 4 minutes. Serve immediately.