Don't beat the heat, join it.
Grilled Oysters with Gremolata
Chef Sadie Morales
2 dozen oysters
25 minutes
15 minutes
American
Appetizers
Yes, that's preserved lemon in the gremolata. It's a salty lemon pickle, common in Morocco and the Indian subcontinent. While you can make your own, it takes weeks. You can find small jars of them at specialty markets or stores like Whole Foods.
Ingredients
2 dozen fresh, un-shucked oysters
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1 bunch parsley, washed and patted dry
¼ preserved lemon
2 garlic cloves
2 tbsp olive oil
1 ½ tbsp lemon juice
Salt, to taste (~1 tsp)
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Oyster Knife
Directions
Rinse your oysters thoroughly in cold water. Pat dry with paper towels. Place cup side up on a hot grill until they begin to open.
While the oysters cook, finely chop your parsley, preserved lemon, and garlic. Add to a bowl, stirring in olive oil, lemon juice, and salt to taste.
Once oysters have begun to open, remove with tongs to a flat surface; a rimmed baking sheet works well. Pry each oyster fully open with an oyster shucking knife, discarding any that look dry, shriveled, or have a bad smell.
Arrange oysters on serving tray, topping each with 1-2 teaspoons gremolata. Serve immediately.