Barbecued Oysters With Ginger-Chili Salsa
Get ready to elevate your grilling game with these tantalizing grilled oysters topped with a zesty ginger and tomato salsa. Perfect for a gathering with friends or a special dinner for two, these flavorful grilled oysters will have everyone coming back for more.
— Constant Cookbook
Ingredients
- 2 Tbs. peeled and minced fresh ginger
- 1 or 2 jalapeño or serrano chilies, seeded and
- minced
- 1/4 cup chopped green onion, including
- white and light green portions
- 1 1⁄2 cups chopped yellow or red tomatoes
- Juice of 1 lime
- 1 Tbs. soy sauce
- 1 tsp. Asian sesame oil
- Salt, to taste
- 48 large oysters in the shell, scrubbed
Instructions
- Prepare a charcoal or gas grill for direct grilling over medium-high heat.
- To make the salsa, in a bowl, mix together the ginger, chiles to taste, green onion, tomatoes, lime juice, soy sauce and sesame oil. Taste and season with salt.
- Discard any oysters whose shells do not close to the touch. Arrange the oysters on the grill directly over medium-high heat, cover the grill and cook until the oysters open, 5 to 7 minutes. Transfer the oysters to a platter and discard any that did not open.
- Using an oven mitt to protect your hand, remove the top shells. Spoon a little of the salsa onto each oyster, and serve with the remaining salsa alongside.
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