Chef Mark Usewicz of Lunetta Restaurant
in New York City
 on Grilled Oysters

Mark and his wife, Bianca, on the flats

Pat Woodbury is a patient man. As soon as winter breaks I start to nag him for oysters.  He serenely deflects my requests until the beginning of June when the oysters have become large enough to harvest. I took some of this first harvest with me on a late spring camping trip to the Berkshires. The wood fire smelled so good so I decided to grill them.  I opened an oyster, piled a few chopped breadcrumbs, some minced garlic, and a little fresh thyme on top, finishing with a thin slice of butter.  After a few minutes on the fire the butter melted into the crumbs and over the oyster imparting a subtle smoky flavor.  Soon the cool night air was filled with aromas.  These attracted not only my wife Bianca, but also a nosy (and quite obese) raccoon and, later that night, a shadowy, lumbering black bear. "

"This recipe will work on a gas or charcoal grill but will lack the smoky quality that wood fire cooking lends. I advise caution if grilling in bear country."

GRILLED OYSTERS USEWICZ

12 Wellfleet oysters, scrubbed

1 1/2 Cups Sourdough bread, crusts removed and chopped roughly into large crumbs  (Day old)     

1 Tbs. Thyme leaves, rough chopped

1 1/2 Tbs. Minced garlic

3 Tbs.  Unsalted butter, cut into 12 thin slivers

1 Lemon, cut into wedges 

Black Pepper

1. Shuck the oysters being careful not to lose any of the liquor. Remove and discard the top shell.
    

2. Divide the garlic and thyme between all of the oysters, put a grinding of black pepper onto each oyster (Sprinkle equal amounts of  garlic and thyme on all the oysters along with a grind of fresh black pepper. ) 
    

3. Place about 1 loose Tbs. of bread (crumbs) on each oyster, less if the oysters are small (it’s about the oyster not the stuffing). Top with a sliver of butter.
    

4. Carefully lay the oysters on a hot grill shell down. Cook for 3-5 minutes, or until the butter is melted and the oyster liquor bubbles around the edge. If you are doing this at home and want a crispy top, finish the oysters under a hot broiler for one minute. Alternatively the oysters can be baked in a 425 F degree oven for 10 minutes.
    

5. Serve with lemon wedges.

Note:  Take care not to burn your fingers by picking up a hot shell. 

And, yes, we take garlic, thyme, unsalted butter and fresh lemon on camping trips.  There is nothing like a well planned larder when inspiration strikes.