Grilled oysters with Fra Diablo sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 271, total fat 23 G., saturated fats G., proteins 7 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.

Some people are put off by oysters not primarily by their delicacy, but by the fact that they are traditionally eaten raw. If you're one of them, here's a recipe that will overcome your fears. The oysters receive an extra piquant flavor from the Italian hot sauce Fra Diavolo, which translates as "brother of the devil," and is traditionally used in seafood dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

20-24 medium or large oysters
2 tbsp. l. canola oil
3 very ripe large oxheart tomatoes, halved, seeded and coarsely chopped
3 cloves of garlic, crushed with a knife into a pulp
2 shallots, thinly sliced
1/4 - 1/3 cup olive oil
3 tablespoons chopped parsley, plus leaves for garnish
2 tablespoons red wine vinegar
2 teaspoons of honey
2 tsp chopped oregano
1/4 tsp red chili pepper flakes
2 tbsp. table salt, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat canola oil in a saucepan over medium heat. Add tomatoes, garlic, and shallots and cook, stirring occasionally, until softened and juices release but not discolored, about 5 minutes.
Transfer the mixture to a blender, add a few tablespoons of olive oil, parsley, vinegar, honey, oregano, and red pepper flakes, and blend until slightly lumpy; season with salt and pepper. If the mixture is too thick, blend it further, adding a little more olive oil.

Pour the sauce into a bowl (you can prepare it a little in advance and leave it for 1 hour at room temperature).

Preheat grill to high direct heat.

Remove the top shells from the oysters. Separate the oysters from the bottom shells, but do not remove them; be careful not to spill any liquid. Place the oysters on the grill, close the lid, and cook until the edges begin to curl, about 1 minute.
Meanwhile, moisten the table salt with water until it begins to thicken. On a large serving platter, use a spoon to form small mounds of the salt. Place a cooked oyster on each mound and spoon a little sauce over the top. Sprinkle the dish with parsley leaves and serve.

Categories:

recipe / Calorie content of prepared meals / Grill, barbecue / Grilled fish / Italian cuisine / Bobby Flay

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