10 Sep 2012
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” ~ Ernest Hemingway, ‘A Moveable Feast’
What is it about oysters that people either love or hate? It’s a slippery slope, and oysters slide right into one of those polarizing food categories, kind of like cilantro. I happen to love fresh, briny, sweet oysters. But my daughter…not so much. These sea-dwellers don’t float her boat.
Nevertheless, a few weeks ago, while I was vacationing on Martha’s Vineyard with my family, my daughter and her partner (in business and life) were in the midst of branding their client, Honeysuckle Oyster Farm. To inspire the design process, early one morning, they set out by boat to go oyster farming. Their research is this photo story:
The seafarers returned with a full bag of oysters. As it turned out, my daughter sampled a raw oyster on the boat and she was still not enamored with the texture and taste. So my recipe resourceful husband decided to make oysters more palatable for her and grill them over an open fire (with a few clams). Here’s his recipe:
Wood-Fired Grilled Oysters
- Scrub oysters clean. If available, use oak or hickory wood.
- The fire is hot when you can’t hold your hand above the grate for a few seconds.
- Place the deep cupped half of the oyster shell facing the fire (flatter part facing up).
- In 2-3 minutes the oysters will open. Immediately, take the oysters off the grill before the liquid dries up.
- Can be served with a simple Rose Mignonette sauce.
The beauty of this dish is that it is like inhaling the sea…and while my daughter may not have “lost that empty feeling” towards eating oysters, she was inspired to “make plans” and brand Honeysuckle Oyster Farm.