Grilled Oysters with Jalapeño Butter Sauce
March 3, 2011
Growing up, I was often told that oysters should only be eaten during months that contain the letter “r.” In reality, this is nothing more than a myth created by r-month lobbyists who were looking to corner the market on these tasty bivalves.
OK, that last part was made up but the fact that modern refrigeration and shipping methods ensure oysters can be enjoyed year round is nothing but the cold, hard truth! As such, we’re checking in with Robyn “Grill Grrrl” Medlin who’s grilling up some oysters and finishing them off with some tasty jalapeño butter.
There’s not too much to grilling oysters, and thank God for that. I like to leave the high maintenance stuff to other people (!!!) Anyway, preheat the grill to medium/medium high. Basically, get the grill hot. Throw your oysters on and shut the lid, grill the oysters until they pop open. As the first ones open up, I put them on the top basket/bread area of the grill so they stay warm but don’t stay on the direct heat.
Jalapeno Butter Sauce
1/2 cup white wine
1/3 cup butter
6 cloves garlic
1-2 minced jalapenos, depending on heat desired
Sauté the onions in the butter. Add the wine and simmer for 7-10 minutes, letting some of the liquid reduce down. Add the jalapenos and garlic, simmer a little longer…
Pour sauce on top of the opened oysters. Enjoy!!