Some of my favorite oyster producers are the folks at Hog Island Oyster Company, who farm oysters on Tomales Bay, north of San Francisco. They have a rustic picnic ground there, where you can buy oysters to eat either raw on the half shell or grilled until they just pop open. It usually only takes a couple of minutes for the steam to build up inside the closed oyster. I love to top these with a vinaigrette I’ve named “Hog Wash,” which goes well on either grilled or raw oysters.
Prepare a Charcoal fire or preheat a gas grill. Place the oysters, with rounded or cup side down, directly over a hot fire. Within 2 to 3 minutes, the oysters will pop open. You may have to “help” some of them open with an oyster knife. Don’t cook longer or the oyster will dry out. Discard the top shell, spoon on
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