Grilled Oysters With Pineapple And Mint
makes 1 dozen grilled oysters
Mint and pineapple are a refreshing combination that bring out the briny sweetness in fresh oysters. Quickly grilled over gas or charcoal (or broiled in the oven) and served on a bed of salt, these oysters are smoky and sweet.
2 tablespoons unsalted butter
1 teaspoon minced shallot
1/2 jalapeño, minced
1/2 pineapple, peeled, core removed and diced
1 tablespoon lemon juice
1 teaspoon fish sauce
2 tablespoons thinly sliced mint
1 dozen oysters, shucked, liquor reserved
To cook the oysters:
2-3 cups of kosher salt as a bed
prep: 20 minutes
total: 30 minutes
skillet
mixing bowl
grill or broiler
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. In a large skillet over medium-high heat, melt the butter with the shallot and jalapeño. Cook for 5 minutes, until the vegetables have softened and the shallot has gone translucent.
3. Add the pineapple, fish sauce and lemon juice to the skillet and stir gently, being careful not to break up the pineapple. Sauté until everything has heated through and the lemon juice has reduced, 4 minutes. Remove from heat and stir in the mint.
4. If using the broiler, preheat the oven to 450F. Spoon the mixture over each oyster; each oyster will take 1 to 3 teaspoons of salsa, depending on size.
5. 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.
