I Shuck, You Suck!

I was in Summerville, recently, visiting my in-laws. They really seem to be fitting right in down here in the south. I was promised a kickin' shrimp and grits dinner, in exchange for chargrilled oysters as an appetizer.

Let me first premise that when it comes to food quantities, my father-in-law does not practice restraint. That being said, their fridge was loaded with 15 pounds of oysters! I had my work cut-out for me. The oysters were not cleaned or schucked. It seemed a little daunting at first; but the end result was way too rewarding. I shucked like there was no tomorrow!

The trick to schucking oysters is the tool. My first try was successful; but very harrowing. I did not have the "tool", so I resorted to using a butter knife (bad idea) and then shifted to a flat head screwdriver. The screwdriver was by far the next best thing to the "tool". My in-laws had been briefed previously about the screwdriver, and were prepared with gloves and the "tool".

So, I found that if you take your tool and stick it into the hinge part of the oyster, it is much more productive than trying to pry it open at the mouth. Once the tool is inserted at the hinge, I twisted it until the oyster popped open slightly. I then took the tool and twist-pryed open the perimeter of the shell. This seemed to work, and I was able to put a good dent in our monster bushel in no time.

The oysters were left on the half-shell with as much of the brine I could keep from spilling out. The brine plays an important role in the making of chargrilled oysters. I had to keep a close watch on my work, since Jase and Ed were eating them as they hit the platter.

Here is the recipe taken from the Acme Oyster House in New Orleans:

Ingredients

• 3 tbsps finely sliced fresh oregano
• 2 tbsps fresh lemon juice
• 1 loaf French bread
• 1 tbsp worcestershire sauce
• 24 fresh shucked oysters, on the half shell
• 2 bunches green onions, finely sliced
• 2 oz white wine
• 20 garlic cloves, pureed
• 1 lb unsalted butter
• 2 tbsps creole seasoning
• 3 tbsps finely sliced fresh thyme
• 1 tsp crushed red pepper flakes
• 1 c grated romano cheese

Directions

1. Melt half the butter in a medium sauce pan over med-heat/flame.
2. Add your lemon juice, Worcestershire sauce, green onions & all herbs & seasonings.
3. Cook for 2-3 mins, then stir in the wine.
4. Keep stirring & remove this from heat as soon as the green onions wilt.
5. Let cool for 3-4 mins.
6. Add the rest of the butter & stir until completely incorporated.
7. Heat grill to to 350°F Place oysters on grill.
8. When the oyster liquor starts to bubble, spoon 1 tbsp of sauce on top of each, then top this with 1 tbsp of Romano cheese.
9. Let the cheese melt.
10. When oysters begin to slightly brown at the edges, remove this from grill & place on a heat proof plate or tray.
11. Top each oyster with an extra tbsp of the butter sauce & serve as soon as possible with slices of french bread for dipping.

This was the second time I used this recipe, and I'm sure the third time will be a charm. I highly recommend this version of Chargrilled Oysters, and yes...it is especially nice to have a little sippy of beer on the side!