Best 2 Fire Roasted Oysters Recipes

Fire-roasted oysters are a classic seafood dish that is both delicious and easy to make. The smoky flavor of the roasted oysters pairs perfectly with the briny flavor of the oysters themselves. This dish is perfect for a summer cookout or a special occasion.

This article provides three different recipes for fire-roasted oysters:

* **Classic Fire-Roasted Oysters:** This recipe is the most basic and straightforward, and it is perfect for beginners. The oysters are simply roasted over a hot fire until they are cooked through.
* **Garlic Butter Fire-Roasted Oysters:** This recipe adds a little extra flavor to the oysters with the addition of garlic butter. The garlic butter is melted and poured over the oysters before they are roasted.
* **Parmesan Cheese Fire-Roasted Oysters:** This recipe adds a cheesy twist to the oysters with the addition of Parmesan cheese. The Parmesan cheese is sprinkled over the oysters before they are roasted.

All three of these recipes are easy to make and they are sure to be a hit with your friends and family. So fire up the grill and get ready to enjoy some delicious fire-roasted oysters!

Check out the recipes below so you can choose the best recipe for yourself!

FIRE ROASTED OYSTERS

Fire Roasted Oysters image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories appetizer

Time 40m

Yield 12 oysters

Number Of Ingredients 20

Ingredients

1/2 ounce hijiki seaweed
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon diced jalapeno
1 shallot, chopped
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 cup mayonnaise
1 to 2 tablespoons sesame oil
1 cup sliced lap cheong (Chinese sausage)
4 tablespoons olive oil
4 cloves garlic, chopped
1 shallot, chopped
8 ounces fresh spinach
Salt and freshly ground black pepper
12 oysters
Mizuna, for serving
Lemon wedges, for serving

Steps:

For the sesame aioli: Soak the hijiki in warm water for 5 minutes. Drain, chop and set aside.
Heat the olive oil in a small skillet over medium heat. Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds. Make sure you don't brown the ingredients. Next, add the soy sauce, mirin and rice wine vinegar. Turn the heat up to a boil, and reduce by half, about 1 minute. Remove from the heat.
In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture. Stir until combined. Then, slowly add the sesame oil while stirring. Yield: 1 1/2 cups.
For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute. Remove the lap cheong from the pan and dice.
Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute. Make sure you don't brown the garlic and shallots. Then add the spinach and cook until it is lightly wilted. Remove the spinach from the heat and allow to cool. Finish with salt and pepper to taste.
Preheat a grill to medium heat.
Wash, scrub and shuck your oysters. Remove the oysters from the shells and fill the shells with sauteed spinach. Place the oysters on top of the spinach. Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong.
Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat.
To plate, place some salad on a platter, such as mizuna, a Chinese lettuce. Then, set the 12 oysters on top of the salad and garnish with lemon wedges.

FIRE ROASTED LOW-COUNTY OYSTERS WITH TARRAGON AND RED HOT SAUCE BUTTER

Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter image

Provided by Bobby Flay

Time 55m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 stick unsalted butter, slightly softened
1 1/2 tablespoons chopped fresh tarragon leaves
1 heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: Frank's)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster
Hot sauce (recommended: Frank's Red Hot)
Tarragon leaves, for garnish

Steps:

Butter: Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.
Oysters: Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.

Tips:

Choose fresh, high-quality oysters. Look for oysters that are plump and have a briny smell. Avoid any oysters that have a slimy or fishy odor.
Prepare a hot fire. You want the fire to be hot enough to roast the oysters quickly without overcooking them. A good rule of thumb is to hold your hand over the coals and count to three. If you can't keep your hand there for three seconds, the fire is too hot.
Roast the oysters until they are cooked through. The oysters are done when they are opaque and the shells have opened. This usually takes about 3-5 minutes.
Serve the oysters immediately. Roasted oysters are best enjoyed hot off the grill. Serve them with your favorite dipping sauce, such as lemon butter, mignonette, or cocktail sauce.

Conclusion:

Fire-roasted oysters are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a special occasion. With a few simple ingredients and a hot fire, you can create a dish that is sure to impress your friends and family.