It's spring in the Northwest,
The basic method is simple:
- Start the fire/heat the grill.
- Place the oysters (having made sure that they're all tightly closed and fresh) flat-side down on the grill.
- When the oysters pop open (you'll hear them pop) after five or six minutes, remove them from the grill right away; they'll turn into rubbery lumps if they overcook.
- Transfer the cooked oysters, carefully, to a platter, trying not to spill the juice.
- Loosen the flat "top," and season the oyster with whatever seasoning you happen to favor (the options are almost endless). A little melted butter and lemon juice, or tabasco, goes a long way.
- Any oysters that don't open on their own while cooking are not safe to eat; discard them where neither people nor pets will eat them by mistake.
The possibilities for seasoning grilled oysters is just about endless. The most basic version is to add a little lemon juice and a bit of melted butter. That simple recipe can be enhanced with garlic, or a little tabasco, or fresh herbed butter, or a white-wine sauce, or a little melted cheese . . .
I generally figure five or six oysters per person, but if you've got an oyster fan, you might think in terms of a dozen. Keep in mind that you can cook a dozen, and prepare them to serve, while a second dozen is grilling. For some ideas, and a number of mouth-watering recipes, you can try the basic hot sauce and lemon-butter, or add a little Worcestershire sauce, a spicy Tarragon butter, or Corn Jalapeño Salsita.
If you're grilling anyway, there's no reason not to add a few ears of corn to the grill. Some oysters, some grilled corn on the cob, a loaf of good French bread, maybe some potato salad, and a bottle of Sauvignon Blanc, or a Washington Chardonnay or a six pack of an IPA craft brew, and you've a got a gourmet meal that's simple, yummy, and exceedingly portable.
Image Credit: Digital Medievalist