Grilling or Roasting Oysters on the Barbecue

Grilling or roasting oysters on the barbecue adds a wonderful smoky flavor to the dish and is quite straightforward. Here’s how to do it:

Preheat the Grill

  1. Heat your grill to medium-high, aiming for a temperature around 450°F to 500°F. 

Prepare the Oysters

  1. Follow the original recipe to prepare the mixture and assemble the oysters.

  2. Place each oyster on the half shell on a grill-safe tray or directly on the grill if you're confident they won't tip over. 

Grill the Oysters

  1. Directly on the Grill: Close the grill lid and cook for about 5-7 minutes, or until the spinach mixture is heated through, the cheese is melted, and the oysters are just cooked.

  2. Cook for about 7-10 minutes, checking to see when the cheese is golden and the oysters are bubbling.

Finishing Touches

  1. Check for Doneness: The oysters should be plump and the topping should be bubbly and slightly browned.

  2. Carefully remove the oysters from the grill using tongs, as the shells and toppings will be very hot.

Serve

  1. Serve immediately with lemon wedges for a burst of citrus.

Add Wood Chips: For an extra smoky flavor, add some soaked wood chips to the grill for added aroma.

Grilling the oysters adds a fantastic char and smokiness, enhancing the richness of the toppings and the briny flavor of the oysters.

Instructions:

Prepare the Spinach Mixture:

  1. Lightly saute the spinach in a pan or wilt it in the microwave

  2. Lay the spinach on a cheesecloth or a few paper towels, roll over the sink and squeeze out the excess water.

  3. In a pan, fry the chopped bacon until crispy, then set the bacon aside.

  4. Using the same pan, sauté the garlic, onions or shallots until translucent. 

  5. Add the spinach. 

  6. Add a splash of Pernod and cook for a couple of minutes until the liquid evaporates.

  7. Stir in the cooked bacon, the Panko, grated Parmesan cheese

Note: Save some  Panko and parmesan cheese to sprinkle on top

  1. Taste and adjust seasoning with salt, pepper, and more hot pepper sauce if desired.

To roast in the oven:

  1. Preheat your oven to 475°F/turn on broiler

Note: If you want a quick, crispy top, broiling 5- 7 minutes is the way to go. If you prefer a bit more control and a slightly gentler cooking process, bake at 475°F for approximately 10 minutes. Both methods work well, so it really depends on your preference for the final texture

  1. Arrange the oysters on a baking sheet

Note: You can line the baking sheet with rock salt to keep them steady, But it's annoying, and the rock salt always ends up in the oysters. You can also use a slightly crumpled piece of foil

Assemble:

  1. Spoon the spinach mixture over each oyster, covering the oyster.

  2. Drizzle the remaining melted butter and anise-flavored liqueur over the spinach mixture.

  3. Sprinkle grated Parmesan cheese and a little extra panko bread crumbs on top for added crunch.

Serve

Serve immediately with lemon wedges and/or Tabasco on the side.