Coal-roasted Oysters with Bacon and Devilled Vinaigrette
The visual and sensory overload of grilling oysters over coals is almost as exciting and delicious as eating the final product.
Ingredients 11
4 smoked bacon rashers, diced
12 pacific oysters, large, unopened
1 tbsp chives, finely chopped
Devilled Vinaigrette
50 ml chardonnay vinegar
100 ml extra-virgin olive oil
1 tsp Dijon mustard
1⁄2 tsp yellow mustard seeds
Pinch cayenne pepper
1 tsp salt
1⁄2 tsp ground fennel seeds
2 tsp brown sugar
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Method 5
Prepare your fire or preheat a barbecue or grill.
To Make The Devilled Vinaigrette
Whisk together the , , , , , , , and in a bowl until the sugar is dissolved.
To Dress And Cook The Oysters
Cook the diced in a frying pan over high heat, stirring occasionally, until golden and crisp. Transfer to a plate lined with paper towel to drain excess oil.
When your fire or grill is ready, place the flat-side facing up, balancing over and among the coals. Alternatively, you could place a grill rack directly on the coals and cook the oysters on this. Cook oysters for 2–3 minutes or until they start to steam and hiss and eventually pop open (remove each one at a time with a pair of tongs as they open).
While the are hot, remove the lid. Tip out half of the juice from each oyster and top with 2 teaspoons of the devilled vinaigrette, a pinch of crisp and a pinch of chopped .
