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Posted on Aug 3, 2013 in recipes
Garlic Herb Roasted Oysters
by Steve Black

This is a great way to try oysters other than half shell or fried. I like them best when they are roasted over a wood-fired grill. Make sure that the oysters you intend to use are certified of any sanitation/health issues, and come from clean, certified waters.

INGREDIENTS

  • 50 oysters, or as many as you can eat
  • 1-pound sweet butter, room temperature
  • 4 large cloves garlic, peeled & chopped
  • 2 large shallots, peeled, chopped
  • ½ cup chopped chives, parsley, basil
  • Kosher salt and black pepper as needed
  • 2 cups ground Ritz crackers and grated parmesan mix 
  • Rock salt colored with blue and green food coloring
  • Horseradish cocktail sauce
  • Fresh lemon wedge

INSTRUCTIONS

1) Use a food processor or a handheld food immersion blender and blend all ingredients together until the butter turns green and completely mixed well.

2) Shuck all oysters and pay close attention to ensure that no mud or shell grit is in the oyster meat. Mud can often cause upset stomach problems. You do not want to rinse the natural oyster juice off either, so avoid direct contact with running water. Just keep your oyster knife clear of mud.

3) Place a dollop of the herb butter on each oyster and top with the breadcrumb-parmesan mix.

4) Place on an open fire grill (or roast in a 375-degree oven) for 5 minutes maximum.

5) Remove, place over hot rock salt, and serve.

*****

About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.