Barbecued Oysters Served With Hogwash
Smoky grilled oysters topped with fresh hogwash sauce made with lime, cilantro, and rice vinegar.
Equipment
- Barbecue grill
- Bowls
- Knife
- Oyster knife
- Serving platter
Ingredients
- 48 oysters scrubbed clean
Hogwash Sauce
- 120 ml natural rice vinegar
- 120 ml seasoned rice vinegar
- 2 shallots finely chopped
- 3 tablespoons lime juice
- 1 small jalapeño chopped
- Fresh cilantro chopped
Instructions
- Prepare the hogwash sauce by combining both vinegars, shallots, lime juice, jalapeño, and cilantro in a bowl.
- Refrigerate the sauce for at least 1 hour before serving.
- Preheat the barbecue grill to very high heat.
- Lightly oil the grill grates.
- Place the unopened oysters directly on the grill.
- Close the lid and cook for about 3 minutes.
- Check the oysters and remove any that have opened.
- Detach the oysters from the top shell using an oyster knife.
- Discard the top shells carefully.
- Spoon hogwash sauce over each oyster.
- Serve immediately while hot.
Notes & Wine Advice
Notes
The hogwash sauce tastes even better when chilled for several hours before serving.Serve Tip
Serve these oysters with grilled lemon halves, crusty bread, or chilled seafood platters.Variations
Add extra jalapeño, hot sauce, or smoked paprika for a spicier barbecue oyster variation.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the fresh oysters and citrusy hogwash sauce.Nutrition values
Calories: 180 kcal | Carbohydrates: 6 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 520 mg | Sugar: 2 g