Grilled Oysters With Blood Orange And Ginger
makes 1 dozen grilled oysters
Blood orange season falls over the winter, the perfect time to make these jewel-tone grilled (or broiled) oysters. The flavors of ginger and rice wine vinegar play off the sweetness of the blood orange juice. Valencia oranges are a good substitute for blood oranges.
1 cup blood orange juice (from about 3 oranges)
3 tablespoons unsalted butter
2 teaspoons minced ginger
2 teaspoons minced shallot
1 teaspoon blood orange zest
1 tablespoon unseasoned rice wine vinegar
1 dash hot sauce (optional)
1 dozen oysters, shucked; shell reserved
To cook the oysters:
2-3 cups of kosher salt as a bed
prep: 10 minutes
total: 20 minutes
mixing bowl
whisk
oyster knife
broiler pan
baking sheet
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. (If broiling, preheat oven to 450F.)
2. In a small saucepan over medium, reduce the blood orange juice to a 1/4 cup, 10 minutes; it will have a syrupy consistency.
3. Meanwhile, in a skillet over medium heat, melt the butter with the ginger, shallots and blood orange zest and cook for 4 to 5 minutes until everything is aromatic and the shallot is translucent.
4. Add in the rice vinegar and stir frequently for 2 more minutes. Do not let the ginger burn. Remove from heat and stir in the reduced blood orange juice.
5. Spoon 1 to 2 teaspoons of blood orange mix over each oyster depending upon size.
6. Grill over indirect heat heat, covered, for 5-10 minutes. If using the broiler, 7-10 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.
