Fish and Seafood Recipes from Outdoor Cooking World

Barbecued Oysters

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.

INGREDIENTS:

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

DIRECTIONS:

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.

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