Recipe Archive

Barbecued Pacific Oysters with Wasabi Mustard Sauce

Serving size:	Serves 4
Prep time:	5 minutes
Cook time:	6 to 10 minutes
Difficulty:
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Nugget Signature Recipe

We love to barbecue Pacific oysters! Many folks prefer smaller-sized, but just about any size will do — for some folks bigger is better. Use ample heat and be sure to watch them carefully. As soon as they pop open the oysters are ready to eat. Shells will be hot so please be careful handling them. Make sure all of your favorite condiments are ready to go, whether you are topping them off with our Wasabi Mustard Sauce, a compound butter, or a simple squeeze of lemon and a dash of Southern-style hot sauce — barbecued oysters are to be eaten HOT off the grill! Light beers pair nicely with barbecued oysters but the best pairing by far is a light, crisp, citrusy Sauvignon Blanc.

Ingredients

• 12-16 small- to medium-sized fresh oysters
• 2 tablespoons Inglehoffer Wasabi Mustard
• 2 tablespoons fresh-squeezed lime juice
• 2 teaspoons Gourmet Garden Lemongrass Herb Blend
• 1 teaspoon Gourmet Garden Ginger Spice Blend

Preparation

Preheat gas or charcoal grill to medium-high heat.

Set oysters aside; stir together remaining ingredients to make Wasabi Mustard Sauce. Set aside.

When grill is hot, arrange oysters over coals, cooking them for about 6 to 10 minutes. As soon as the oysters open, remove them from the grill. Discard those that do not open. Remove the top shell from each oyster; gently loosen oyster from its base shell. Serve oysters while still hot with a dollop of Wasabi Mustard Sauce.

Pair with

Semillon

In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.

— Hank Beal, Director of Adult Beverages

Sauvignon/Fume Blanc

Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".

— Hank Beal, Director of Adult Beverages

Champagne

Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.

— Hank Beal, Director of Adult Beverages

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