Even though it's called an oyster roast, this classic American way of cooking oysters is all about steaming the bivalves. The oysters slowly simmer in their own salty liquor, resulting in ultra-tender morsels.
Makes enough for 25 oysters
- 4 garlic cloves
- 2 shallots
- 400g butter
- 1 large bunch of flat leaf parsley
- 1 tablespoon sumac
- Half a teaspoon cayenne pepper
- Salt and pepper to taste
- 25 rock oysters
Preheat the oven to 200C or if cooking on the BBQ, get it nice and hot.
Put all the ingredients except the oysters into a food mixer and blitz to a paste.
If you don't have a food mixer, finely grate the garlic into a bowl, finely chop the shallots and parsley and mix well. Add the butter cayenne pepper and sumac and mix well, seasoning to taste.
Arrange the unopened oysters on the grill and cook uncovered for 5 to 10 minutes until the oysters open.
Meanwhile place the butter mix into a pan to melt.
Once the oysters are open, using tongs carefully remove the oysters and place onto a serving platter, putting a layer of salt on the platter will help the oysters stay in place.
Discard the top shells from the oysters and spoon over the melted butter and serve immediately.
If you have any left over butter, put it back in the fridge to use another time or spread over fresh bread to make a delicious garlic bread.
Recipe and picture Coastal Living