Preparation:
Prepare a wood or charcoal fire and let it burn down to embers.
Place oysters flat side down on grill. As the oysters start to open remove them and place in the ice cold vermouth marinade. Allow the oysters to cool.
Remove them from the marinade. Remove the flat part of the shell and cut the mussel loose on other shell, reserving all liquid.
Pour 1 teaspoon of the juice over the oysters on the half shell.
Garnish with fresh dill.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3616 |
