Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 311 :: Europe's Grill
Belgian Oysters
Method: Direct Grilling
Serves: Makes 12 oysters, enough to serve 2 to 3 as an appetizer.
Category: Seafood
12 large oysters or clams in the shell
About 2 tablespoons of gooseberry, wild blueberry, boysenberry, blackberry, black currant, or red currant jam
About 2 tablespoons minced fresh ginger
About 2 tablespoon soy sauce
About 2 tablespoons mirin, sake, or cream sherry
About 2 tablespoons seasoned rice vinegar

Other Items Needed:
an oyster knife for shucking the oysters; a shellfish rack or metal baking pan (optional)

Set up your grill for direct grilling and preheat to high.

Shuck the oysters, discarding the top shell. Swipe the knife under the oyster to loosen it from the bottom shell. Take pains not spill the juices. Set the oysters in a shellfish rack or in a metal baking pan filled with kosher salt so the oysters stand upright.

Place a small spoonful (between 1/4 and 1/2 teaspoon) of berry jam in each oyster. Add a small spoonful of chopped ginger, followed by a few drops of soy sauce, mirin, and vinegar.

Arrange the oysters on the grate (or better still, on a shellfish rack on the grate) and grill until the juices and sauce bubble and the oyster is cooked, 4 to 6 minutes.

Serve the oysters at once on the half shell.
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