One of our favorite parts of cruising around Vancouver Island this summer has been the ability to harvest shell fish along the way. We are especially fond of oysters, and though they aren’t everywhere, when we’ve happened upon them, the crew of Yahtzee has been quick to snap up these fresh delicacies to enjoy as appetizers aboard or over a campfire on the beach.
After a while, our same old oyster recipes weren’t cutting it, though, so we again dug into one of our most beloved cookbooks to find a way to make them a bit more interesting.
10 to 20 oysters
1/4 pound butter
4 cloves garlic, minced
1 tablespoon capers
1 tablespoon finely chopped Italian parsley
1/2 cup bread crumbs
1 cup freshly grated Parmesan or Ramano cheese
1. Preheat grill. In a small saucepan, melt butter and sauté garlic about 1 minute. Add capers and parsley; heat through. Cover and set aside.
2. Place oysters, cupped-side down, on grill about 4 inches from heat source. When liquid in oysters begins to boil and the shell lifts open (about 5 minutes) remove top shells and return oyster to grill.
3. Brush butter mixture liberally over oysters. Sprinkle with bread crumbs and top with cheese. Cover and cook for 5 more minutes. Serve.
This recipe was adapted from “Pete’s Barbecued Oysters” in San Juan Classics II by Dawn Ashbach and Janice Veal.
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