- Prep time
- 5 minutes
- Cook time
- 6-10 minutes
- 4 servings
Bust out the barbecue for these spicy oysters! While some prefer smaller oysters for grilling, just about any size will do.
- 12-16 fresh oysters, small to medium in size
- 2 tablespoons wasabi mustard
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons lemongrass, pureed
- 1 teaspoon ginger, pureed
Preheat gas or charcoal grill to medium-high heat.
Stir together all ingredients except oysters to make wasabi mustard sauce, then set aside.
When grill is hot, arrange oysters over coals and cook for about 6- 10 minutes. Use ample heat and be sure to watch them carefully. Oysters are done as soon as the shells pop open. Remove open oysters from grill and discard those that do not open. Shells will be hot, so be careful handling them.
Remove the top shell from each oyster and gently loosen oyster from its base shell. Serve oysters while still hot with a dollop of wasabi mustard sauce.
Techniques used in this recipe:
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.
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".
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.