With so many oyster farmers facing difficult challenges due to the loss of restaurant markets in the time of Covid-19, we hope you’ll prepare this recipe often and keep on eating oysters from Rhode Island’s waters to help support our hardworking farmers of the sea!
Chef de Cuisine Jeremy Ewing-Chow, Matunuck Oyster Bar
So many people love eating oysters but the task of shucking can be a bit daunting if you’ve never tried it. Here is an easy recipe that eliminates having to shuck your oysters. A few simple ingredients and a metal or foil pie plate will enable you to enjoy succulent Rhode Island–raised oysters in your own backyard.
Ingredients
- 1 (8-inch) aluminum foil or other metal pie plate (see note)
- Aluminum foil
- 4–6 sprigs fresh thyme
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1–2 teaspoons minced shallot
- 2 lemon wheels, approximately ¼-inch thick
- 12–16 Rhode Island–raised oysters (shells scrubbed)
- 1 crusty baguette or sourdough bread (optional)
Preparation
Preheat grill or prepare coals. The hotter the better! Scatter thyme sprigs on pie plate. Scatter the butter, garlic and shallots over the thyme. Place lemon wheels in the center. Arrange oysters around pie plate, flat side up. Cover tightly with aluminum foil.
Place the pie plate on the grill and cook for approximately 6 to 8 minutes. Oysters should “pop” open slightly when done. Remove from heat; discard foil and oyster shell tops. Baste oysters with the savory butter and juices that have collected in the plate. Serve right from the plate(s) or remove to a heated platter. Serve with warm crusty bread to soak up the herby, lemony brine.
Serves 2 as an appetizer. Recipe doubles (and triples) easily.
About this recipe
Note: If your oysters are on the larger side you may want to use 2 plates and either double the amount of seasonings or divide them between the 2 plates.
