Grilled Prosciutto Wrapped Oysters

July 31, 2012


Author Notes:
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.

lapadia

Serves: as many as you have planned for
Prep time: 45 min
Cook time: 1 hrs

Ingredients

  • WHAT YOU WILL NEED
  • Fresh small sized oysters – save the nectar
  • Prosciutto – sliced thin for wrapping
  • Olive oil
  • Heavy Duty foil
  • A grill, with cover
  • Briquettes – preferably the hardwood coals
In This Recipe

Directions

  1. 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.
  2. Make a rimmed square out of foil, large enough for the amount of oysters you are grilling.
  3. Rinse the oysters to get any sand out. Wrap each oyster with prosciutto – wrap a couple times around works best, but not necessary.
  4. Spritz the foil with olive oil, line up the oysters and drizzle with some of the oyster nectar.
  5. 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.
  6. 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.
  7. 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.

More Great Recipes:
Pacific Northwest|Oyster|Prosciutto|Seafood|Grill/Barbecue|Hors D'Oeuvre|Appetizer

Reviews (4) Questions (0)

4 Reviews

ChefJune January 7, 2016
So glad you entered this recipe, because I missed it the previous times around. Wow, this sounds SO fab! Might have to plan a party so I can serve these.
 
Author Comment
lapadia January 7, 2016
Thanks June, we had these during the Holidays a couple times, just love them. Enjoy!
 
inpatskitchen January 7, 2016
I've saved this to make when my brother sends me another gallon of oysters from the Gulf. Been meaning to tell you that this looks and sounds wonderful!
 
Author Comment
lapadia January 7, 2016
Yay...Enjoy! Thanks Pat :)