A few dark winters ago, I decided to forgo the incessant wet hole that is February in Vancouver, and fly to Buenos Aires for brighter days - soon discovering the culinary treasure that is chimichurri.
For those new to this magic sauce, chimichurri at its most basic is a mix of parsley, oregano, garlic, red pepper flakes, oil, vinegar, salt, and pepper. Simple to make and traditionally slathered on steak, I became obsessed with it.
I put it on everything and basically slept in a bath of it.
And so months later, when I found myself grilling oysters at a cabin on Nelson Island, I knew exactly what we’d dress them with.
Serves: 4-6
Cooks in: 10-15 min
INGREDIENTS
¾ cup Olive oil
1 tbsp Sesame oil (not traditional but adds some depth)
½ cup Apple cider vinegar or rice vinegar or red wine vinegar (my fav is rice wine vinegar but you do you)
1 tbsp Red pepper flakes or 1 fresh red chili deseeded and chopped
3 garlic cloves minced
1 bunch Parsley chopped finely
2 tbsp dried Oregano
Salt and pepper to taste
As many large oysters as you can consume
INSTRUCTIONS
Chop and mix all ingredients together in a bow. Let sit for up to 2 hours so all the ingredients get to sit together and chit chat for a bit.
Make a fire (or just light your bbq). Once hot, place your closed oysters straight on the coals or grill.
Grill them slowly until they start to spit and crack open. By now they have steamed in their own juices.
Take them off the grill with tongs to avoid burning your tender little hands, and promptly remove the top shell off of them.
Spoon on some chimichurri and chomp away or alternatively serve on buttered and toasted baguette slices.
Goes best with bubbles or a light beer.
*My favorite way to eat oysters is raw, but with any oyster that is a big and scary beast, I generally grill them. No need to shuck or fuss with them either as once they are cooked, the oyster opens up all by itself.
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