Ingredients
- 2 to 3 dozen oysters on the half shell
- Sauce #1 -- Creamy Spicy Chili and Garlic:
- 7 tablespoons mayonnaise (no low fat or Miracle Whip)
- 1 teaspoon fresh lime juice
- 1/2 teaspoon sugar
- 2 teaspoons chili garlic sauce (found in the Asian aisle of most grocery stores; or any Asian market)
- Pepper to taste
- Sauce #2: -- Buttery Tarragon BBQ:
- 1/2 cup softened unsalted butter
- 1 1/2 tablespoons fresh tarragon, minced
- 1 tablespoon hot sauce (more if you like it spicy)
- Pepper
- Sauce #3 -- Jalapeno White Wine Butter:
- 1/3 cup softened unsalted butter
- 1/2 cup white wine, reduced to 1/4 cup
- 6 cloves garlic, minced
- 1-2 minced jalapenos, seeds and ribs removed minced (depending on heat desired)
- Pepper to taste
- Sauce #4 -- Parsley White Wine Butter (same as sauce #3 - parsley is used instead of jalapenos)
- 3 tablespoons fresh parsley, minced
- Sauce #5 -- Creamy Tomato, Garlic, and White Wine:
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1/4 cup tomatoes, lightly seeded and diced very fine
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 tablespoon fresh parsley, minced
- Pepper to taste
How to Make
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Step 1: Oysters ... First, make sure that the oysters are scrubbed, rinsed, shucked, and the oyster is separated from the shell. Add (approximately) 1 teaspoon of the sauce to each oyster - but remember, the sauce is a condiment, you don't want to smother your oyster in the sauce.
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Step 2: Sauces ... Again, these sauces are meant to compliment the oyster, so don't add too much. Also, the size of the oyster will also determine how much sauce to add. The sauces make approximately 1/2 cup which will top 24 oysters with 1 teaspoon. But add as much as you like. If you use less, you can top 36 oysters. Any of these sauces can be made ahead.
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Step 3: For Sauces #1 and #2 ... Simply mix all the ingredients together and then add a 1/2-1 teaspoon or so to each oyster.
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Step 4: For Sauces #3 and #4 ... The white wine needs to be reduced by half; so add the white wine to a small pot and bring to a light boil, reduce to low, and simmer approximately 5 minutes until the wine has reduced by half. Remove from the heat and let it cool. Then simply mix all the ingredients together and add 1/2-1 teaspoon or so to each oyster.
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Step 5: For Sauce #5 ... Add the wine and heavy cream to a small pot and bring to a light boil, reduce to low, and simmer approximately 5 minutes until it is reduced in half. Add the tomatoes, garlic, shallot and parsley and mix well. Add 1/2-1 teaspoon or so to each oyster.
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Step 6: Serve ... For a simple serving method. Add kosher salt to a large serving platter and set the oysters on the salt - it makes a bed for them to rest on so they don't slide or tip. ENJOY! And don't forget the crackers or crusty bread.
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Step 7: Grill ... Add the oysters to a hot grill (gas or charcoal) and cook 5-8 minutes (depending on the heat of the grill, and the size of the oysters) until the oyster's edge begins to curl. Remember, we are lightly cooking the oyster - and you still want it moist, plump, and juicy. The sauce and the liquid from the oyster itself will keep the oyster juicy as it cooks. I have never tried these in the oven, but have been told it works.
We hope you enjoy this recipe!
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