OYSTERS IN SEATTLE RECIPES

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BARBECUED OYSTERS | MARTHA STEWART



Barbecued Oysters | Martha Stewart image

Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 12

Number Of Ingredients 5

Hot rock salt, for serving platter
12 Hog Island oysters
1/4 cup Zinfandel Barbecue Sauce
1/4 cup Pinot Gris Compound Butter
Lemon wedges, for serving

Steps:

  • Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
  • Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
  • Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
  • Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.

BARBECUED OYSTERS | MARTHA STEWART



Barbecued Oysters | Martha Stewart image

Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 12

Number Of Ingredients 5

Hot rock salt, for serving platter
12 Hog Island oysters
1/4 cup Zinfandel Barbecue Sauce
1/4 cup Pinot Gris Compound Butter
Lemon wedges, for serving

Steps:

  • Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
  • Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
  • Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
  • Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.

OYSTER STEW - SEATTLE FISH COMPANY
Blanch oysters for 2 - 3 minutes. Drain and cut into bite-sized pieces. Using kitchen shears, snip bacon into small pieces. Cook bacon slowly in a large pot over medium low heat. When the bacon starts to crisp, add butter and melt. Increase heat to medium and add diced onion. Sauté until soft and translucent.
From seattlefishcompany.com
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OYSTER STEW - SEATTLE FISH COMPANY
Blanch oysters for 2 - 3 minutes. Drain and cut into bite-sized pieces. Using kitchen shears, snip bacon into small pieces. Cook bacon slowly in a large pot over medium low heat. When the bacon starts to crisp, add butter and melt. Increase heat to medium and add diced onion. Sauté until soft and translucent. Add garlic and cook 1 minute longer.
From seattlefishcompany.com
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