East Creek Grilled Oysters
Oysters are a simple treat that are either hit or miss with your taste buds.
You either love them or hate them…and there is no in between.
For me.. I love em.’
I could devour dozens in a sitting, but that would not be fiscally responsible, now would it?
One needs to save money for good wine as well.
As you know, I live on Long Island, in New York.
Long Island looks like a fish.
The head of the fish is the city limits. Right after Manhattan where Queens starts and rolls out into the ocean for 118 miles of good eats.
The tail has 2 ends.
The right side is the South Fork and the left is the North Fork.
The South is the glitzy Hampton’s and the North is wine country.
Wine country is what we are talking about today class.
Hopefully you didn’t nod off while I was teaching you Long Island 101.
Don’t worry…not tauk about bagels or Billy Joel.
Oysters are all over the Island.
Out east, you can’t throw a stick and not hit an oyster, so we have quite a selection to chose from.
Today I chose a local oyster farm on the North Fork that provided these beauties.
Salty, briny and firm.
This particular recipe is for grilled oysters.
East Creek Grilled Oysters.
There is something about oysters in the winter that make me happier than ever.
Is it the fact that they are coming from frigid waters, so they come out cold and fresh?
Is it because we are so accustomed to eating oysters in the Summer and we long for the hot sun again and eating oysters remind us of this?
I don’t know..I’m not putting too much thought into it..all I know is that oysters are delicious and make me happy.
Where is East Creek?
We have a getaway, go-to place out on Eastern Long Island in Cutchogue.
My little one calls it “Vacation house.”
At the end of the back yard is a dock floating on a body of water called East Creek. It’s called a creek but it really is really a bay. I don’t want you to conjure up the image of a dumpy creek running behind the supermarket.
The air is sweet and cool and the water is salty, cold, clean and loaded with oysters and mussels.
A bottle or 2, I mean, a glass or 2 of wine and I recharge my batteries, create recipes and just…breathe.
Check out my recipe below for the most amazing char-grilled oysters you ever had.
Fresh oysters cooking in their own salty brine, butter, lemon and crisp, thick cut bacon.
- 24 Freshly shucked oysters.
- Rock salt.
- Thick cut bacon.
- Butter ( salted)
- Fresh Lemon. Cut in half to use half to use for juice and half for garnish.
- 1/2 tbsp dried thyme.
- Prepare your char grill till the coals are ashy, gray and very hot.
- Spread 1/2-inch-thick layer of rock salt on large baking sheet.
- Place baking sheet on grill rack and heat 15 minutes.
- Cook bacon until cooked perfection, but not burnt.
- Nestle oysters on baking sheet.
- Spritz lemon juice on all oysters.
- Add a little piece of butter and a 2 inch piece of bacon.
- Cover the lid and cook for 5 minutes..
- Good kid.