Grilled Oysters With Melon And Basil
makes 1 dozen grilled oysters
In this dish, basil and fresh melon tossed with lemon juice and jalapeño jazz up grilled (or broiled) oysters. The refreshing mild licorice flavor of shredded basil enhances the sweetness of canteloupe or honeydew.
1 cup diced cantaloupe or honeydew melon
5 basil leaves, thinly sliced
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 dozen oysters, shucked, shell reserved
To cook the oysters:
2-3 cups of kosher salt as a bed
prep: 20 minutes
total: 30 minutes
mixing bowl
microplane zester
spoon
grill
grill brush
serving platter
1. Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create 2 zones, for direct and indirect heat. The oysters will be cooked over the indirect side.
2. If broiling, preheat the oven to 450F. In a mixing bowl, combine the diced melon, basil, lemon juice, lemon zest, black pepper, Worcestershire sauce and olive oil. Let marinate for 10 minutes.
3. Spoon the mixture over the oysters; each oyster will take 1 to 3 teaspoons of topping according to size.
4. Grill over indirect heat heat, covered for 5 to 10 minutes. If using the broiler, 7 to 10 minutes. The oysters are done when the edges have curled up and the topping is bubbly. Serve on a bed of kosher or rock salt.
