Eating oysters seems to evoke pictures of candles, a fancy table, and even champaign. They are a creamy, delicate delight for the senses. And the term “fresher is better” certainly applies to oysters. Canned products simply can’t compare.
When finished, you can eat your Lemon Oysters alone, but they have a lot of flexibility.. Perhaps toss them with a little vinegar and garlic over a salad, pasta, or rice.
Step one for this dish is getting your oysters. Try to shop on the same day you plan to use them. In looking at selections, the Pacific oyster is a great choice. Look to see that none of the oyster shells are partially open. Tap those. If the top closes, it’s still alive. Never use dead oysters in your recipe.
Smokin' Lemon Oysters
Eating oysters seems to evoke pictures of candles, a fancy table, and even champaign. They are a creamy, delicate delight for the senses. And the term “fresher is better” certainly applies to oysters. Canned products simply can’t compare. When finished, you can eat your Lemon Oysters alone, but they have a lot of flexibility.. Perhaps toss them with a little vinegar and garlic over a salad, pasta, or rice. Step one for this dish is getting your oysters. Try to shop on the same day you plan to use them. In looking at selections, the Pacific oyster is a great choice. Look to see that none of the oyster shells are partially open. Tap those. If the top closes, it’s still alive. Never use dead oysters in your recipe. Tip: If you can’t prepare your oysters on the same day, preserve them in ice packs or wrapped in damp towels. Put them in the refrigerator with the largest part of the oyster facing downward. The next essential step is washing the oysters using a bristle brush. Run cold water and clean them thoroughly. Next, you’ll move on to the brine.
Ingredients
INGREDIENTS (Brine)
- 1 cup kosher salt
- 5 cups water
- 2 medium shallots, minced
- 1 cup lemon juice
- 1 cup white wine
- 1 Tbs garlic powder
- 1 Tbs onion powder
INGREDIENTS (Steaming Water)
- 1 cup white wine
- ¼ cup virgin olive oil
- 1 cup water
Instructions
- Find a container for the brine and clams of a suitable size to fit in your refrigerator.
- Keep them cold (40 F.) and mix up the brine periodically.
- Let them sit for 24-36 hours.
- Drain.
- Steam the oysters for about 3 minutes (until they open up).
- Drain off the liquid.
- Remove the shells (careful they’re sharp).
- Place the oysters back into the wine broth for 20 minutes.
- While the clams are steaming, start your smoker looking for 200 F.
- When you’re ready to smoke, make sure you have a grate so the oysters don’t fall through into the wood. Cherry is a great choice in smoking wood for this dish.
- Put a small slice of frozen compound butter on top of each oyster. A good match is garlic and lemon pepper.
- Smoke for 30 minutes. When the butter is completely melted and the oyster edges are curled slightly they’re ready to serve.
- Put on a platter with lemon wedges and sea salt.
Notes
Tip: Making compound butter is easy. Take ½ of softened butter. For this recipe add ¼ tsp lemon zest and ½ tsp lemon pepper. Mix it together. Transfer the butter onto plastic wrap. Roll it into a tube that you can easily slice. A little dab will do ya!