Fresh Oysters

  • difficulty:Easy
  • prep time:20 min
  • cooking time:7 min
  • perfect wines:Syrah

  • A classic pairing for oysters is Sauvignon Blanc but Chef John of Custom Cuisine pairs this dish with our Estate Syrah. 

    • Fresh BBQ Oysters (4-6 per person)
    • 1 Tbsp of assorted whole peppercorns (green, black, white, pink)
    • 1 cup of Sherry Wine Vinegar
    • 2 shallots, finely minced
    • Preheat oven to 350 or setup charcoal grille for direct grilling or gas grille to medium on all burners.
    • While heating, start preparing the Mignonette Sauce.
    • Grind the assorted peppercorns using a spice grinder or coffee grinder.
    • Mix sherry wine vinegar with minced shallots in a small bowl, add ground peppercorn and mix well.
    • Place oysters on grille surface or into oven on a pan with the flat side up.
    • Cook approximately 5 to 7 minutes. Outer shell will be dry and oysters will barely begin to open. Once steam comes, they are ready to be removed.
    • Using an oyster knife, remove the top flat shell by carefully prying at the seam. Hold the cooked oyster in a kitchen towel to help keep the juice in the bottom shell. 
    • Also using the oyster knife, slice the muscle holding the oyster to the shell. 
    • Arrange the oysters, garnish, and serve with the mignonette sauce for dipping in individual dipping bowls.
    • Try with toasted sourdough bread with Pt. Reyes Blue Cheese, oysters, and Mignonette sauce.
    Cheers , Chef John