Steamed Oysters made on the grill are easy and yield great results. Steaming keeps the moisture in and makes shucking a breeze.
How to clean oysters before grilling
To clean, place oysters in a colander in a sink and rinse under cold running water. If you can, cover them with crushed ice while shaking them under the running water. This will keep them colder and the ice will help clean away any dirt.
There are instances when the oysters will not open after steaming. This does not necessarily mean the oyster is bad.
Fresh oysters can be stored in a refrigerator safely for up to two days before steaming. If your oysters are older than this, they might be bad. Also, before steaming discard any oysters that have broken shells as this exposure can cause the meat to spoil.
However, after steaming if most of the oysters you are not open it might mean they need a little more time on the grill. If it is just one or two you can either shuck it or chuck it. An unopened oyster can mean that it is still alive and actively keeping the shell closed or it could just be that the shell is opened but barely opened. In these cases just go ahead and shuck it. If you shuck it and there is a foul odor, the oyster is bad and you should chuck it.
- 1 dozen Oysters
- 3 tbsp Extra-Virgin Olive Oil
- 3 tbsp Fresh Lime Juice
- 1/8 tsp Salt to taste
- 1/8 tsp Castor Sugar to taste
- 1/4 tsp Dill minced
- 1/4 tsp Cilantro minced
- 1/4 tsp Chives minced
- 1/4 tsp Parsley minced
- Prepare your grill by filling the drip pan or foil pan with water and turn grill controls on high. Grill is ready when you start seeing steam (approximately 20 minutes). Even though grill is on high your goal is to have the temperature be between 275˚ F and 300˚ F. If your grill gets too hot, add more water.
- In a bowl, combine olive oil, vinegar and lime juice. Add salt and castor sugar, to taste, and set dressing aside.
- Place oysters on cooking grid and grill over fire until shells open (approximately 8 minutes). Remove from fire and let cool.
- Remove top half of shell and discard. With an oyster-shucking knife or blunt back of a small knife, disconnect oyster meat from the bottom shell. Place spoonful of prepared dressing over each oyster. Sprinkle herbs on top of oyster before serving.