Grilled-Roasted Oysters with Black Pepper Sauce

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Category : Fish And Sea Food

Recipe : Grilled-Roasted Oysters with Black Pepper Sauce

This is heavenly fare for an early fall picnic: simple, almost primitive and utterly
delicious. True oyster lovers need no side dishes, but cold light beer or dry white wine
would be lovely. You might precede the feast with Grilled Corn Chowder to placate
extra-hungry guests.

Makes 4 servings

4 fluid ounces (1/2 cup) dry white vermouth
4 dozen medium oysters, scrubbed and rinsed well
1 teaspoon or more freshly cracked black pepper
Hot red pepper sauce, to taste
Lemon wedges, for garnish
1/2 cup white wine vinegar
1 tablespoon minced shallots or scallions

Prepare grill for a medium fire, using direct method (see Cooking Methods) .
Place grill 4-5" above coals.
In small nonreactive saucepan, heat vermouth to a simmer. Add pepper; remove
from heat and stir in vinegar and shallots. Let stand until cool.
Grill oysters, flat-side up, 3-5 minutes, until they open. Discard any that do not
open after 5 minutes. Using an oven mitt to hold oyster, pry off top shell with
oyster knife or rounded end of "church key"-type bottle opener. Divide oysters
evenly among 4 plates and serve with black pepper sauce, red pepper sauce and
lemon wedges.

SERVING (12 OYSTERS, WITH 1/4 CUP SAUCE) PROVIDES: 2 Proteins, 25
Optional Calories.

PER SERVING: 116 Calories, 3 g Total Fat, 1 g Saturated Fat, 62 mg Cholesterol, 129
mg Sodium, 6 g Total Carbohydrate, 0 g Dietary Fiber, 8 g Protein, 57 mg Calcium