| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 pound unsalted butter
- 1 tablespoon chopped garlic
- 1/4 tablespoon red chili flakes
- 1/4 cup chopped shallots
- 1/4 cup chopped red bell pepper
- 1/2 cup chopped Italian parsley
- 6 shucked oysters, shells reserved
Instructions
- Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes.
- Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 66 mg |
| Sodium | 60 mg |
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 66 mg |
| Sodium | 60 mg |
Reviews
I haven’t tried this recipe, but was there today and this photo looks nothing like their BBQ Oysters. I do not believe this photo OR recipe has any correlation to what I ate there today — which was wonderful (thats why I’m looking for the recipe!)
Looks nothing like the oysters from the show. Color of the sauce is all wrong as well. Is this Bobby’s recipe cause it sure not Hog Islands? It should be a orange colored liquid. Like on the show.
Made my heart melt, everytime we have an oyster roast we save enough to make this the next day. I have also made with all ready shucked oysters and put in the shell but not as good.
I have always loved the taste of oysters, either raw sweet & briney, or cooked rich and flavorful. I did this recipe with some variations. First I cooked them on the stove (12th floor apt. hard to bbq, and instead of using a red bell pepper I diced some pimento from a jar. This with the olive oil and butter made for a very rich taste indeed! As a side I went subtle with a bocancinni and grape tomatoes in light vinigrette. But a good, strong ale complimented it all nicely. I say forget white wine with this one, go strong red or strong ale.
Loved it!
Loved it!
I have tried this recipe several times and everyone that tasted them thinks they are incredible. Great appetizer or even a summer afternoon snack on the Bar BQ.