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Oysters wrapped in prosciutto and then grilled have always been a party favorite with everyone we have served them to - even a few who thought they did not like oysters. The crispy caramelized prosciutto and the oyster’s meaty mouth feel is pure deliciousness. Excellent right off the grill, and, cold the next day if there are any leftover!
I live a couple miles from Minterbrook Oyster Farm located on a pristine lagoon in the Puget Sound and am so lucky to get the oysters as fresh as they get. When you try this appetizer make sure to find the freshest oysters you can.
Serves: as many as you have planned for
Prep time: 45 min
Cook time: 1 hrs
WHAT YOU WILL NEED
Fresh small sized oysters – save the nectar
Prosciutto – sliced thin for wrapping
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 Appetizer to Share with Friends
- 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
- This recipe was entered in the contest for Your Best Umami-Centric Recipe