Oysters on the grill? Just don’t let them slip through the grate. I’m kidding, these BBQ oysters are made great in a pan.
Two dozen large shucked oysters, reserve the liquid
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon minced garlic
2 Tablespoons minced sallots
1/4 cup chopped yellow onions
3 bay leaves
3 lemons, peeled and sectioned
2 cups shrimp stock
1/2 cup Worcestershire sauce
1/4 cup dry white wine
2 cups heavy cream
2 Tablespoons butter
Salt and pepper, freshly ground
In a large saucepan, heat olive oil. When the oil is cracking hot, saute the shallots, garlic and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid.
Season with salt and freshly ground black pepper. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Allow the liquid to cool for 15 minutes before straining. strain the liquid into a saucepan to fill about 1 – 1/2 cups. Bring the sauce to a boil and reduce heat to a simmer. Simmer for 15 minutes, 4 to 5 Tablespoons of the liquid should be left.
In a saute skillet, bring the cream to a boil and reduce to a simmer. Stir in the barbecue base, Add the oysters and simmer for 2 to 3 minutes. Stir in butter. Season to taste if required.
Remove from heat and pile the oysters in the center of a serving plate. Spoon the sauce over the oyster. Serve with fresh French bread or slices of Sourdough.