Charcoal Broiled Oysters Prep. Time 45 Minutes
Available again starting Wednesday, March 20thINGREDIENTS:
FOR OYSTERS: 48 medium Willapa Oysters, fresh Lime wedges, Rock Salt. FOR SAUCE: 1/4 cup white Wine Vinegar, 1/4 cup Dry Vermouth, 4 tablespoons chopped green Scallions, 3/4 lb. COLD Butter cut in 1/4 inch thick slices, grated zest of 1 Lime, Salt and fresh ground Black Pepper
Prepare Charcoal Grill with white hot coals. Heat normal oven to 350°F. (this is to heat Rock Salt serving platter.) Put Vinegar and Vermouth in sauce pan. Reduce to half original volume over medium heat. Add chopped Scallions and reduce until only 3 tablespoons of liquid remain. Reduce to lowest possible heat. Add cold Butter cut in 1/4 inch slices one slice at a time while whisking constantly. Add all Butter slices whisking to achieve smooth thick sauce. Add Lime zest, Salt and Black Pepper to taste. Put Rock Salt on ovenproof serving platter(s) and put in oven to heat Rock Salt. Place Oysters directly on Charcoal Grill flat side up. When Oysters begin opening, remove with tongs (they will be VERY hot). Wearing heavy cooking gloves remove top shells and arrange Oysters on serving platter with hot Rock Salt. Serve immediately with Sauce and Lime wedges.