April 13, 2015 § 48 Comments
We picked up a dozen Penn Cove oysters the other day and they were beauties. We are very fortunate to live here in the Pacific Northwest where fish and shellfish are fresh and abundant. I found this little bit of information on the online oyster guide. “Beach-cultured in Samish Bay, then hung in the deep waters of Whidbey Island’s Penn Cove to purge, Penn Cove Oysters are one of the quintessential Northwest oysters, eternally popular. They always have a nice size—four inches or so—gray-green shells, and the crunchy freshness of a salted cucumber.” What’s not to love?
We placed our oysters cup side down on the hot grill. In approximately 5 minutes they began to open up and we topped them with a tiny dollop of herbed butter.
Recipes from Bon Appetit Magazine
Knowing a whole stick of herb butter was going to be too much for the three of us I reduced the Bon Appetit recipe by half and made a few other changes:
h e r b b u t t e r
- 1/2 cup fresh herb leaves (such as flat-leaf parsley & chives)
- 1 garlic clove
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- sea salt, freshly ground pepper
o y s t e r s
Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 5 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver (we just used a fork) to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife (we just used a fork), cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, and hot sauce.