“Stuffed” oysters
If you are an oyster lover, you will seriously "trip" on this recipe. Even if you like mussels more than oysters because of their texture, I tell you, you will also love this recipe!
Given the unique texture of oysters, I figured adding a little crunch would make the whole thing even more interesting in the mouth. So I made sure to give you several interesting options for stuffing your oysters. You'll see, the result will be bomb, no matter what kind of oyster you use and what you "stuff" them with.
Required tools:
Stainless steel wok with holes
Butter knife (optional)
Ingredients :
Pepperoni cubes, to taste
Oysters, to taste
French shallots, finely chopped, to taste
Cognac, to taste
Sherry vinegar, to taste
Raspberries, pureed, to taste
White wine vinegar, to taste
Mozzarella, to taste
Cheese curds, to taste
Pre-cooked bacon slices, chopped into pieces, to taste
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Ketchot BBQ Quebec sauce , to taste
Mayonnaise, to taste (optional)
Preparation :
Wash the oysters.
Place the wok on the BBQ grill and preheat the BBQ to 400°F. Reduce the burners to minimum when the temperature is reached.
Add the pepperoni cubes to the wok and let them grill, slowly but surely, stirring them from time to time. Set aside when they are well roasted.
Place the oysters on the BBQ grill and cook until they open by themselves*.
Meanwhile, prepare the first mignonette for oysters by mixing shallots, a dash of cognac and sherry vinegar in a bowl. In another bowl, prepare the second by mixing raspberry purée with white wine vinegar.
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Remove the oysters from the BBQ, then drain their “juice”.
Using a butter knife, or using your hands, open the oysters. If they are not already there, make sure that the oysters are all in their more concave shells (the shell with the deeper cavity) so that they can hold more of the "stuffing".
Garnish each oyster** to taste, then place them back on the BBQ grill and let them cook.
When the cheese has browned the oysters well, or, if there is none, when the oysters have reached the right consistency, remove them from the BBQ.
Serve and enjoy!
* To make the oysters open faster, you can turn the BBQ burners to maximum.
**Here are 3 different ways to “stuff” oysters that I recommend:
Add some of the shallot mignonette, pepperoni cubes and mozzarella on the oysters.
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Add raspberry mignonette, bacon bits and cheese curds to the oysters.
Add mozzarella, pepperoni cubes, and a dollop of Ketchot sauce to the oysters. (For a slightly less spicy taste, you can even mix the Ketchot sauce with mayonnaise beforehand.)
Happy BBQ!