The Impatient Chef Presents: Rainy Day French Lunch Featuring Grilled Oysters

French Lunch?

Grilled Oysters on a rainy day?

Has the Impatient Chef lost his mind?

Yes.  But, that's another matter, because there are workarounds for those who don't have their grills under gazebos, but grilled oysters sound really yummy when the world is wet and cold.  

And, just how does The Impatient Chef achieve these workarounds?  He cheats.  This is not a perfect world, so perfection is unattainable, and delicious will suffice.  

The Cast Of Characters:

• 12 pre-shucked oysters from Washington State (see note at end)
• 1 baguette (we chose a salt/rosemary baguette from a local bakery)
• 2.5 oz Briar Rose Butterbloom Cheese, Dundee Oregon (brie by another name)
• 1 head Radicchio.

Serves 4

Ingredients:

Oysters

• 1 tbsp butter
• 1/4 tsp liquid smoke
• 1 pinch harissa powder

Radicchio dressing

• 2 oz shallot
• 1 large clove garlic
• 2 oz olive oil
• 1 oz white wine vinegar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dijon mustard
• 1 tsp honey

Directions:

Oysters

1. If you are not using pre-shucked oysters, shuck them now.  Remove the top shell.  Leave as much of the oyster liquor in the shells as possible.  
2. In a small pan, add butter and harissa.  Melt the butter over low heat.  When the harissa starts to sizzle, turn off the burner, and let sit for about a minute.  Add liquid smoke, and stir to combine.
3. Stir in smoke after removing from heat.
4. Pour small amounts on each oyster.
5. Broil on high on the top rack until they sizzle, and about a minute more to make sure that they are done all the way through. 

Pre-Broil Oysters  

Radicchio

1. Make dressing in food processor.  I use a mini version that spins the blades very fast.  This gives me an instant emulsion, so no separation occurs.  

   

   The Little Monster

2. Brush the dressing onto radicchio. 

   

   Brushing on the Dressing

3. Broil until lightly charred with the cut side up.
4. Serve with sliced baguette and some brie.  

Notes on pre-shucked oysters.  

These will never be as fresh as ones that you shuck yourself. Those who cannot get live oysters, or who fear impaling their hands with the shucking knife can avoid doing this task at home, but the taste will never be quite what you can get if you do the deed just before broiling.

Lead photo by Gary Quay

All others by Gaia S. Quay.