|Top: Patrick’s, Left: Fisherman’s Cove, Right: Gourmet Au Bay|
Oh how I love these gems. They are of my favorite ocean harvested delicacies. Living in Sonoma County, I love day trips to Bodega Bay. There are a few must stops along the way. Surf Boards of Wine tasting on the back patio at Gourmet Au Bay Salt Water Taffy at Patrick’s, a tiny but well stocked candy shop. And BBQ’d Chorizo Butter Oysters at Fisherman’s Cove are scrumptiously slurped up with a beer or wine of choice. Legend has it, oysters are known for their aphrodisiac qualities. While I do get happy when these beauties hit the grill, I think it might be my taste buds working overtime at the thought of the garlicky Chipotle spiced goodness about to be consumed. More research will be required to confirm or deny any other heightened senses!
|Grilled Oysters in our backyard|
What you’ll need:
Dozens and Dozens of Oysters…
(In the name of research people!)
Small or Medium sizes are preferable for this application. Miyagi or Kumamotos are my favs that I try to get from my local fish monger.
1 stick of salted butter per dozen, cut into diced bits for easy applying to the oyster.
1 bunch cilantro, chopped fine.
4 cloves garlic finely minced. Fresh garlic tastes best.
Oyster Mitt or Cut resistant glove or multiple disposable towels to handle hot oysters off the grill.
Oyster shucking tool, something with a sturdy blade.
Set BBQ to temp of high to medium-high when using gas grill,
While the grill heats, scrub oyster shells under cold running water