Ingredients
| 4 rashers smoked bacon, diced | |
| 12 large unopened Pacific oysters | |
| 1 tablespoon chopped chives | |
| DEVILLED VINAIGRETTE | |
| 50ml chardonnay vinegar | |
| 100ml extra virgin olive oil | |
| 1 teaspoon dijon mustard | |
| ½ teaspoon yellow mustard seeds | |
| pinch of cayenne pepper | |
| 1 teaspoon salt | |
| ½ teaspoon ground fennel | |
| 2 teaspoons brown sugar |
The visual and sensory overload of grilling oysters over coals is almost as exciting and delicious as eating the final product.
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Instructions
| 1. | DEVILLED VINAIGRETTE |
| 2. | Whisk all the ingredients in a bowl until the brown sugar is dissolved. |
| 3. | TO DRESS AND COOK THE OYSTERS |
| 4. | Prepare your fire or preheat a barbecue or grill. |
| 5. | Cook the bacon in a frying pan over a high heat, gently stirring from time to time, until golden and crisp. |
| 6. | Transfer to a plate lined with paper towel to drain excess oil. |
| 7. | When your fire or grill is ready, place the oysters flat-side facing up, balancing over and among the coals. |
| 8. | Alternatively, you could place a grill rack directly on the coals and cook the oysters on this. |
| 9. | Cook oysters for 2–3 minutes or until they start to steam and hiss and eventually pop open (remove each one at a time with a pair of tongs as they open). |
| 10. | While the oysters are hot, remove the lid. Tip out half of the juice from each oyster and top with 2 teaspoons of the devilled vinaigrette, a pinch of crisp bacon and a pinch of chopped chives. |
This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.