Our grandparents used to say "Only eat oysters in months with the letter R". We like to eat oysters all the time.....
Try a mignonette made with:
- 2 tablespoons of Vulcano classic or Vulcano Ginger (for a more spicy, exotic flavor)
- 1/4 cup champagne vinegar
- 1/2 teaspoon finely chopped shallots
- 1 pinch Omnivore Salt
Or if you are intimated by shucking oysters, or don't want to eat them raw, place them cupped side down on the grill, covered with aluminum foil. Grill the oysters until they begin to open (about 4 minutes), remove from the grill and let cool slightly 1 or 2 minutes.
While they are cooling mix 4Tbs of mayonnaise with 2Tbs of Vulcano Classic or Ginger in a small bowl. Then, keeping the cupped side down to retain as much liquid as possible, remove the top shell by cutting the muscle away from the shell. Place a dollop of the mayo mix on each oyster and place back onto the grill for another 4-5 minutes until the mayo mixture it heated and becomes creamy.