Angels on Horseback
Oysters are a divisive food. I personally think they taste deliciously like the sea, but they do look suspicious and are usually eaten raw which can turn a lot of people off. Plus there is the difficulty of having to shuck them which can be a somewhat dangerous task for amateurs. So why am I talking about them today? Because I love them!
Like most seafood appetizers, they require very little, or in this case no cooking and yet appear impressive. Oysters are primarily farmed now, making them a sustainable food source that actually benefits the environment. They are also extremely healthy- so eat them without guilt.
This recipe grills the oysters with butter and ham or prosciutto, hopefully converting those who may be squeamish at the idea of eating raw oysters. And I could not resist the name: Angels on Horseback. It sounds like an old western movie staring John Wayne.
A note on oysters:
You want to eat them as fresh as possible so buy them the day of or the day before eating. Store them on ice in the refrigerator until you are ready to eat. Make sure to scrub the outsides well, to remove and dirt or grime.
Wondering what oyster liquor is? It is just the liquid that surrounds the oyster in the shell.
A note on shucking oysters:
You will want to purchase a shucking knife. You can get them at a kitchen/food store for as little as $5.00 and they will take a lot of the fear (and danger) out of the equation. Use a kitchen towel to hold the oyster, exposing only the hinge. Work your oyster knife into the hinge, apply pressure and twist/pry the knife to separate the top shell from the bottom. Need more detailed instructions/ a video? I recommend reviewing Serious Eats tutorial, for everything you need to know.
Angels on Horseback
Fine Cooking
1 cup (8 oz) of butter, softened
juice and finely grated zest of 1 large lemon
2 tsp finely chopped rosemary
1 tsp finely chopped fresh flat-leaf parsley
1 tsp finely chopped fresh thyme
1 clove garlic, minced
large pinch of Old Bay Seasoning (or other preferred spice blend)
3 dozen raw oysters, shucked and left on the half-shell
8 oz. thin-cut country ham or prosciutto, cut into 2 inch pieces
Shuck the oysters, and leave the oyster on the half shell with its liqour.
In a large bowl, combine the butter, lemon juice and zest, rosemary, parsley thyme, garlic and seasoning blend. Transfer the butter mixture to a sheet of plastic wrap, and roll into a 2 inch thick log. Refrigerate until slightly firm, about 10 minutes, then slice the butter into 36 pads.
Top each oyster with a pad of butter and a piece of country ham. Place the oysters on the hot grill. Close the lid and cook until the butter sizzles and the oyster liquor is bubbling, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Serve immediately.
Note: the herbed butter can be prepared days in advance and frozen in a log. Take out of the freezer the day before and thaw in the refrigerator.