Oyster Roast

Name: Oyster Roast
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 12 servings Accompaniments: Lowcountry aïoli , cocktail sauce, lemon wedges, and melted butter; 340 grams Mexican chorizo (spicy fresh pork sausages); 48 small hard-shelled (littleneck) clams, well scrubbed; 340 grams beer (not dark); 12 oysters, well scrubbed; 227 grams fresh bratwurst sausages; 227 grams smoked bratwurst sausages

Oyster Roast might be just the main course you are searching for. One serving contains 287 calories, 15g of protein, and 23g of fat. This recipe serves 12. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours. A mixture of accompaniments: lowcountry aïoli, beer, hard-shelled clams, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Prepare grill for cooking with about 7 pounds of briquets. (You’ll need about 15 pounds of briquets total.)

Equipment you will use

Grill

Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.

Ingredients you will need

Bratwurst

Chorizo

Equipment you will use

Grill

Scatter about 12 additional briquets over glowing coals and replace rack.

Fold burlap into a triple layer slightly smaller than grill surface and soak completely with water. Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. (If necessary, sprinkle more water over burlap to keep moist.)

Ingredients you will need

Oysters

Pasta Shells

Water

Equipment you will use

Grill

Tongs

Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap. Roast remaining oysters in 2 or 3 batches in same manner, adding about 12 more briquets between batches to keep fire hot and resoaking burlap thoroughly.

Ingredients you will need

Oysters

Equipment you will use

Tongs

Follow the charcoal grill method for sausages and oysters, or use a roasting pan and foil for oysters and follow stovetop-oven method.

Ingredients you will need

Sausage

Oysters

Equipment you will use

Roasting Pan

Oven

Grill

Aluminum Foil

Preheat oven to 500°F.

Equipment you will use

Oven

Heat 2 heavy ridged grill pans or skillets over moderately high heat until hot but not smoking, then cook sausages, turning occasionally, until browned and cooked through, 15 to 20 minutes.

Ingredients you will need

Sausage

Equipment you will use

Grill Pan

Heat a 17- by 12-inch roasting pan (2 to 3 inches deep) on bottom shelf of oven until very hot.

Equipment you will use

Roasting Pan

Oven

Remove from oven and quickly fill with 3 to 4 dozen oysters and 1 cup water, then cover pan tightly with heavy-duty foil. Roast oysters until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes.

Ingredients you will need

Oysters

Pasta Shells

Water

Equipment you will use

Tongs

Aluminum Foil

Oven

Frying Pan

Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, covered with foil. Roast remaining oysters in 2 or 3 batches in same manner.

Ingredients you will need

Oysters

Equipment you will use

Tongs

Aluminum Foil

Steam clams in beer in a 6- to 8-quart pot over moderately high heat, covered, until clams open, about 10 minutes (discard any unopened clams after 15 minutes).

Ingredients you will need

Clams