2 dz small oysters (slightly larger for grilling) plus special sauce.
Growing up on Hood Canal we ate lots of oysters, and they were almost always roasted on a campfire. At some point in the evening at a family gathering a pickup truck full of uncles would head down to the beach to catch the low tide and come back with a five gallon bucket of oysters, which they'd roast open on the campfire and serve with melted garlic butter and tabasco.
Since those days we've picked up a few tips from our friends... here we offer a chipotle-bourbon-garlic oyster butter recipe from Hog Island Oyster Company ... but the gist remains the same: grilled oysters are amazing.
We recommend taking the top shells off these oysters, adding a teaspoon of butter, and cooking them over a fire, on a grill, or in an oven. Find lots of hot tips for grilling oysters here.
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