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Barbecued Oysters

Hog Island Oyster company in nearby Tomales Bay has a barbecued oyster following. We think that we could create our own following with this version, but then we are a little biased.

Ingredients:

16 large oysters (tell your fishmonger they are for barbecuing)
1/4-1/3 cup Barbecue Sauce with Maple & Horseradish

Prepare the grill. Have an oven mitt and an oyster knife next to the grill and a small bowl for draining off the juices. Place the oysters on the grill over high heat with the cup side down and flat side up. When you see the liquid bubbling around the edges after about 5 minutes, remove the oysters and carefully pour the liquid into the small bowl.

Slip your oyster knife into the back end (small end) of the oyster and pry open shell, toss the top shell. Spoon some Barbecue Sauce with Maple & Horseradish on top of each oyster and place the oysters back on the grill. The oysters are ready to serve when the Barbecue Sauce begins to bubble. Serve with grilled bread.

Serves 4 as an appetizer

Used in this recipe:

Barbecue Sauce With Maple & Horseradish