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Christmas Eve for my family means sea food and oysters are always on the menu. Fried, baked, battered or rolled in breadcrumbs - but my favourite is just simply placing them on a hot grill.
Ingredients
Makes 24 servings
- 24 oysters
- 1 lemon, sliced for squeezing
Preparation
Prepare and preheat barbecue.
Make sure all oysters are tightly closed, and discard any that are not. Scrub all of the oysters with a wire brush under cold water to take off any sand etc.
Once the barbecue is at a medium heat, put the oysters on the grill fat side down so that the juices stay in the shell. The oyster will begin to open after 3 to 5 minutes.
Once the oysters are cooked, remove from the grill. Any that don't open, discard. With a oyster knife, pry open the oysters fully. Remove the oyster and place it in the juices on the deep side of the shell.
I guess you could put them on a bed of ice, but ours never make it very far off of the grill before someone eats them. Serve with a splace of lemon juice.
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