Fire Shucked Oyster Shooters with Jack's Vermouth Marinade
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | dozen |
oysters
cleaned |
*
|
| Vermouth marinade | |||
| 2 | cups |
vodka
citron |
* |
| 2 | teaspoons |
vermouth
|
* |
| 2 | cups |
onions
minced |
|
| 1 | pinch |
thyme
fresh |
*
|
| 2 | tablespoons |
kosher salt
|
|
| 1 | tablespoon |
dill weed
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | dozen |
oysters
cleaned |
*
|
| Vermouth marinade | |||
| 473 | ml |
vodka
citron |
* |
| 1E+1 | ml |
vermouth
|
* |
| 473 | ml |
onions
minced |
|
| 1 | pinch |
thyme
fresh |
*
|
| 3E+1 | ml |
kosher salt
|
|
| 15 | ml |
dill weed
minced |
|
Directions
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.
