Easy Steamed Oysters on the Grill

Oysters can be daunting for the budding home cook, but this recipe uses just a handful of simple ingredients and can be easily made outdoors over open fire.
Fresh oysters, steamed on the grill / Photo by Meg Baggott, styling by Katherine Rosen

Australian chef Paul Iskov takes pop-up dining to a whole new level. His company, Fervor, creates multi-course meals from foraged and local ingredients, held in gloriously remote locales around Western Australia and with great respect for the traditional custodians of the land.

In true Fervor style, this oyster recipe features foraged Australian beach herbs traditionally, but don’t fret if you find yourself lacking access to saltbush, samphire, dune spinach or sea celery. Instead, Iskov recommends to substitute dill, cilantro, chives and parsley in place of regional ingredients.

Celebrate the end of summer Aussie bush-style by steaming the oysters over an open fire while imagining you’re surrounded by kangaroos on the silky sands of a West Aussie beach.

Ingredients
  • 1 dozen oysters
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons Champagne vinegar
  • 3 tablespoons fresh lime juice (or pearls from 4 finger limes, if available)
  • ⅛ teaspoon salt, or to taste
  • ⅛ teaspoon Castor sugar, or to taste
  • ¼ teaspoon dill, minced
  • ¼ teaspoon cilantro, minced
  • ¼ teaspoon chives, minced
  • ¼ teaspoon parsley, minced
Directions

In bowl, combine olive oil, vinegar and lime juice. Add salt and castor sugar, to taste.

Steam whole oysters on mesh grill over fire until shells open, about 8 minutes. Remove from fire, and let cool.

Remove top half of shell and discard. With oyster-shucking knife or blunt back of small knife, disconnect oyster meat from bottom shell. Place spoonful of prepared dressing over each oyster. Sprinkle herbs atop before serving.

Pair It

Frankland Estate 2017 Riesling (Frankland River); $40, 88 points. Intensely perfumed, this wine is full of peachy soap and potpourri, along with passionfruit notes and a hint of spice. The bombastic fruit and floral notes continue on the palate, which is balanced and light-bodied. Drink now.

Published on September 1, 2018
About the Author
Christina Pickard
Contributing Editor

Reviews wines from Australia and New Zealand

A native of New York who has spent years living abroad in London and Perth, Australia, Pickard’s work has previously appeared in publications such as Australia’s Gourmet Traveller Wine, James Halliday’s Wine Companion, Scoop Magazine, Decanter and Wine Enthusiast. She was the co-host of the popular podcast, The Crush, as well as a regular presenter on various TV shows. Pickard is excited to share her vast knowledge and great passion for the wines of both Australia and New Zealand.

Email: cpickard@wineenthusiast.net



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