Grilled Oysters With Fra Diavolo Sauce
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Canola Oil3 cloves
Garlic (smashed)1 cup
Olive Oil2 tbsps
Red Wine Vinegar2 tsps
Honey2 tsps
Oregano (chopped fresh)1
Salt2 cups
Kosher Salt (for serving)Directions:
1
Watch how to make this recipe
2
Heat the oil in a medium saute pan over medium heat
3
Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes
4
Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper
5
If too thick, pulse in a bit more olive oil
6
Transfer the sauce to a bowl
7
(Can be made 1 hour before and kept at room temperature
8
) Preheat the grill for high direct heat
9
Remove the top shells of the oysters
10
Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor
11
Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute
12
Meanwhile, wet the kosher salt with water just until it clumps together
13
Spoon little mounds of salt onto a large platter
14
Place a cooked oyster on each salt bed and top each with some vinaigrette
15
Scatter the parsley leaves over the platter and serve