If you’re not sure you like Oysters because of their slimey texture, grilling them will give them that smokey flavor that will make them both approachable and delicious. And adding a proscuitto to it, my god! What can be better. I’m obsessed with Oysters, as you can tell. Seafood in general. I have never met anyone that enjoys everything from the water so much, I can eat it every single day.

I loved this simple recipe by Adventures In Cooking (look at those photos!); where you use blue point oysters, (you can get them in your local Whole Foods), you place the whole oysters on the grill and wait 4-5 minutes until they pop open.

Ingredients you’ll need:

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon parsley
  • 3 tablespoons red onions, finely diced
  • 4 tablespoons fresh squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • oysters in their shells
  • ounce chunk of proscuitto

What to do:

Place the oysters in a large bowl filled with cold water. Brush off any loose particles on the outside of the shell. Rinse them well. Place them on a platter in the refrigerator with the deep-cup side of the shell facing down and cover with a cool damp towel.

For the oyster sauce (mignonette), whisk together the parsley and olive oil. Then whisk in the onion, lemon juice and zest, red pepper flakes, salt, and pepper. Cover and place in the refrigerator to chill for at least 30 minutes and up to 4 hours.

Turn on a grill to high heat. Lay the chunk of proscuitto on the grill and cook for 1-2 minutes on each side. Remove it from the grill and allow it to cool while you prepare the oysters. Wipe down the oysters with a towel and place them on the grill. When all of the oysters are on the grill, close the grill lid and allow to cook until you hear the oysters popping open, about 3-4 minutes.

Remove the oysters from the grill. Use an oyster knife to gently release the oyster from the bottom of the shell, still taking care not to spill any liquid. Set the oysters aside. Cut the proscuitto into strips. Fill a few serving dishes with crushed ice and sprinkle the peppercorns over it for a garnish. Transfer the oysters, still resting in their half shells, onto the bed of ice and top each one with a few slices of grilled proscuitto. Spoon the oyster sauce (mignonette) over each half shell!