Summertime in the Pacific Northwest means oysters on the grill. These rich, smoky, distinctively sea-flavored appetizers are satisfyingly complex, yet simple to make.
Think you might want to make these tonight? These oysters are fresh from Minterbrook Farms. Find them (or another local oyster) at your neighborhood seafood store.
Heat your grill to high heat. Put your oysters on the grill, deep cup side down. Put the grill lid on and let the oysters cook. Keep your ears open for gentle popping sounds/minor explosions. As you see the oysters start to loosen up, take your shucker and help pry the oysters open. Once you get the shell off, leave the oyster in the remaining shell.
Add a pinch of minced garlic, a pinch of minced fresh tarragon, a pinch of chopped spinach, and a sprinkle of shredded gruyere on top.
Close the lid again and let cook until the cheese is melted.
- a dozen fresh oysters, on the bigger side
- several cloves of garlic, finely minced
- one long sprig of fresh tarragon, finely minced
- a handful of fresh spinach, finely minced
- 1/4 cup freshly shredded gruyere