Burnin’ Love Wasabi Oysters

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In a saucepan, over medium head, combine the white wine vinegar, wine and shallots. Simmer until the liquid is slightly reduced. Strain out shallots and discard, return liquid to the pan. Reduce heat to low.

Add wasabi mustard and soy sauce, stirring. Over low heat, gradually whisk in butter. Do not let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.

Prepare a dish of coarse salt hold the oyster shells in place.

Clean oysters thoroughly. Place oysters, flat side up, on a grill preheated to medium, and close the lid. Cook oysters until shells just open (5-6 minutes).

Note: if you’re having trouble keeping your oysters upright, crumple some tinfoil and make a small “ring” to support each one.

Remove oysters from the grill and cut muscles from the top shell, (careful – don’t spill the liquor) then turn the oyster over and return it to cup half of shell. Discard the top shell.

Press each oyster (in shell) into the coarse salt to keep it upright, then spoon 1-2 teaspoons of wasabi-butter sauce over each and serve immediately.

Be prepared to cook a lot of oysters!

Chef's Note & Story

How to shuck a raw oyster

This is the snack that keeps the cooks going…in the kitchen, I mean!

Rinse oysters in cold running water before opening. Hold oyster cup side down and hinge pointed toward you.

1. Insert oyster knife at hinge slowly but firmly and push the knife between the shells. Use a slight side to side rocking movement with your knife as you push in.

2. Work tip of knife into the oyster (about 1/2 inch), and twist the handle to pop oyster open.

4. Slice muscle from top shell.

5. Open top shell, and cut muscle from bottom cup. Leave the oyster in the bottom cup, being careful not to spill the liquor. Turn the meat over for most professional appearance.

Top with 1 teaspoon cocktail sauce and ¼ teaspoon wasabi mustard.

Slurp.