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Author Notes: Oysters wrapped in prosciutto and grilled are a favorite party appetizer by everyone we have served them to, even a few who thought they did not like oysters! We live a couple miles from Minterbrook Oyster Co., located on a pristine lagoon in southern Puget Sound and so lucky to get oysters as fresh as they get. If you love oysters, I hope that you try this appetizer sometime…make sure to find the freshest oysters you can; excellent right off the grill as well as the next day, if there are any leftover! - lapadia
Serves as many as you have planned for
- WHAT YOU WILL NEED
- Fresh Extra Small or Yearling (special) Oysters – save the nectar
- Prosciutto – sliced thin for wrapping
- Olive oil
- Heavy Duty foil
- A grill, with cover
- Briquettes – preferably the hardwood coals
- Light the coals and mound them on one side of the fire grate; keep the bottom vents completely open, the coals will be just right when covered in a light gray ash.
- Make a rimmed square out of foil, large enough for the amount of oysters you are grilling.
- Rinse the oysters to get any sand out. Wrap each oyster with prosciutto – wrap a couple times around works best, but not necessary.
- Spritz the foil with olive oil, line up the oysters and drizzle with some of the oyster nectar.
- When the coals are ready – covered in a light gray ash, close the bottom vents half way. Put the cooking grate in place. Place the oysters over direct heat, uncovered, for about 10 minutes.
- Move the oysters over to the side and put the lid on the grill, keep the top vents half open directly over the oysters to help draw the heat and smoke past them.
- Cook to your preference. The oyster is cooked when the juice in the oyster begins to bubble. If you like them well done, cook a little longer, but don’t let they dry out, too much.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Pub Food
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