Recipe: Roasted Chincoteague Salt Oysters
While shucking oysters is absolutely an artform worth learning, you don't have to be an expert shucker to enjoy those delectable bivalves. We're sharing another no-shuck oyster recipe! Just a little bit of heat and their muscle loosens rendering them much easier to get in to. The robust flavor of Chincoteague Salts holds up well with a hot herbed butter reductions, but could also be enjoyed naked depending on your preference.
- Chincoteague Salt Oysters
- Open flame with grate suspended above (or a grill, but that's obviously not as much fun)
- For the butter:
- 1 stick unsalted butter
- hot sauce to taste
- 1/2 shallot, diced
- 2 cloves garlic, minced
- juice of 1 lemon
- Get that fire going (or your grill hot) and place your oysters cup side down on the grate.
- How long they need to cook is going to depend on how hot your fire/grill is, but it likely won't take long. Remove from heat when shells begin to peek open (note: not every oysters will pop open - we're just trying to get the muscle loose from the shell not completely dry them out)
- While they cool slightly, brown garlic and shallots in butter, then combine with hot sauce and lemon juice.
- Open oysters and drizzle with butter mixture!