The oysters hardly cook in this dish; they are still raw, but with a slight smokiness and some tasty juices for mopping up. Once open, shells can be removed with your fingers or a butter knife.
Use the smaller Canadian East Coast Malpeque or Beausoleil oysters. The larger Pacific oysters take too long to open. Serve with a crunchy baguette for absorbing the tasty juices.
Can be served as a first course, or appetizers before dinner.
- 18 oysters, rinsed
- 8 thyme sprigs
- 4 garlic cloves, thinly sliced
- 1 dried chili
- ⅔ cup of white wine
- ⅓ cup of olive oil
- Preheat grill to high.
- Place oysters flat side down in a metal baking dish or baking sheet that can go on the barbecue.
- Scatter over thyme, garlic, chili, wine and olive oil.
- Place pan on grill and cook covered until oysters just open, about 4-8 minutes, depending on size.
- Transfer oysters to a bowl as they open; cover with foil to keep them warm.
- Wearing an oven glove, carefully remove 1 shell of the oyster.
- They look their best when nestled in the curved shell.
- Place them on a dish with the remaining contents of the pan. Serve immediately.