Having grown up in Maine, I like to think the ocean helped raise me. It showed me how to connect to Mother Earth, surf, dig for mussels, and, most importantly, have fun. I don’t think I could ever move away from the ocean. It is a beautiful part of our world, fostering millions of species and holding memories. Among the ocean’s many treasures are Maine oysters.
My first encounter with a Maine oyster was when my dad shucked some in the backyard and I slurped one down with lemon juice. The experience was both pleasant and terrible. I don’t think he cleaned the shell very well, because I remember the taste of mud and shell remnants. Now I can shuck my own oysters, and I clean them well. But I still like it when my dad shucks them for me. I just ignore the other flavors. I think this is a story shared by many on the coast. But I don’t think I will ever get used to that slimy-smooth texture.
Over the years, my appreciation for Maine oysters has deepened as I have learned about how they are grown, how they filter our waters, and the hard work it takes to bring them to our tables. The oyster is a symbol of the connection between Maine workers and the ever-giving resource of our ocean. Oysters are more than an ingredient; they are a reminder. They make me truly appreciate where I live.
I wanted to share a recipe that utilizes oysters. I’m still not over the slimy texture, so I’m definitely not sharing a recipe for raw oysters. This recipe is for grilled, partially cooked oysters, known as chargrilled oysters. It takes about 15 minutes total, from shucking to plating.
The amount of flavor in this dish is unmatched. It tastes like a seafood dinner in one bite. I purchase my oysters from either Plant’s Seafood in Bath or Gurnet Trading, over the bridge from Great Island to Brunswick. Both have an amazing selection.
I hope you love this recipe as much as I do. It is a treat to enjoy these delicious oysters.
Chargrilled oysters
Makes: 5 Oysters
Ingredients:
5 oysters, shucked on the half shell
4 tablespoons butter, melted
1/2 teaspoon salt
Pinch of white pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried parsley flakes
Lemon juice
2 tablespoons chopped parsley
Directions:
Preheat grill to high, about 400 degrees. Prepare your butter mixture by combining the melted butter, salt, white pepper, Worcestershire sauce and dried parsley flakes. Set aside.
Carefully place your shucked oysters on the grill grates, using mitts to protect your hands. Close the lid of the grill and cook for about 2-3 minutes. Once the oyster liquid is bubbling, spoon a few teaspoons of butter into each oyster. Cook for another 3 minutes.
Using tongs, pinch a side of the oyster shell and carefully remove it onto a plate without spilling. Repeat for the remaining oysters.
To plate, use your desired platter and place 1 tablespoon or so of kosher salt underneath each oyster to hold it up. This prevents the oyster from rocking side to side. Squeeze a few droplets of lemon juice into each oyster and top with a pinch of chopped parsley. Enjoy!
