Grilled Oysters with Hot Sauce and Lemon Chesapeake
This is not the kind of dish that you elegantly plate up and serve to seated guests. It’s the kind that you eat standing up, crowded around the grill, so you can get them nice and hot. Beer in one hand, oyster in the other: slurp, sip, repeat.
What you need
one dozen oysters, scrubbed
Tessemae’s Hot Sauce, for serving
Tessemae’s Lemon Chesapeake, for serving
What to do
Heat your grill to medium high. Most oysters will have a deep side of the shell and a more shallow side. Arrange them on the grill with the deeper side down on the grates. This way when they open, more of the juices will stay in. Grill until the oysters start to open, about 2 minutes.
Transfer them all to a platter and use an oyster knife to fully open the shells. Cut the connective muscle attaching the oyster to the shell. Serve the oysters warm, with the Lemon Chesapeake and Hot Sauce.
Makes 1 dozen