Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette

Name: Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave Fresh flat parsley leaves, for garnish; 8 fresh basil leaves, finely chopped; 4 servings Kosher salt; 4 servings Extra-virgin olive oil, for drizzling; 24 assorted oysters (East and West Coast), soaked in water and scrubbed well; 1 inches thick piece pancetta, finely diced; 2 plum tomatoes, seeded and finely diced; 118 milliliters red wine vinegar; 2 Tbsps finely diced shallots; 1 teaspoons coarsely ground black peppercorns

Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette is a gluten free, dairy free, paleolithic, and primal hor d'oeuvre. This recipe serves 4. One serving contains 146 calories, 1g of protein, and 14g of fat. A mixture of flat parsley leaves, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Put the pancetta in a cast-iron skillet and cook over medium-high heat until crisp and the fat is rendered.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Remove to a paper towel-lined plate.

Equipment you will use

Paper Towels

While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt.

Ingredients you will need

Peppercorns

Pancetta

Shallot

Tomato

Vinegar

Basil

Salt

Prepare the charcoal grill using a chimney starter filled with charcoal briquettes. When the coals are red hot and begin to turn grey, add the soaked wood chips evenly over the top of the coals.

Ingredients you will need

French Fries

Equipment you will use

Grill

Grip each oyster, flat-side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the oyster liqueur, in the bottom shell.

Ingredients you will need

Liqueur

Oysters

Pasta Shells

Equipment you will use

Kitchen Towels

Knife

Cut the oyster meat loose from the top shell, and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.

Ingredients you will need

Oysters

Meat

Equipment you will use

Knife

Brush the cooking grates clean. Grill the oysters over direct high heat until the juices start to bubble and the edges of the oyster curl, 2 to 4 minutes.

Ingredients you will need

Oysters

Equipment you will use

Grill

Spread 1 1/2 cups kosher salt evenly over the bottom of a large platter. Carefully nestle the cooked oysters in the salt and top each oyster with some of the mignonette, a few cubes of pancetta and some parsley leaves.

Ingredients you will need

Parsley

Salt

Pancetta

Oysters

Spread

Drizzle with a little extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment

Ingredients

Servings:

1leave

Fresh flat parsley leaves, for garnish 8

fresh basil leaves, finely chopped 4servings

Kosher salt 4servings

Extra-virgin olive oil, for drizzling 24

assorted oysters (East and West Coast), soaked in water and scrubbed well 1inches

thick piece pancetta, finely diced 2

plum tomatoes, seeded and finely diced 118milliliters

red wine vinegar 2Tbsps

finely diced shallots 1teaspoons

coarsely ground black peppercorns

Recommended wine: Chardonnay, Riesling, Muscadet

Oysters can be paired with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Broadside Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Broadside Chardonnay

Light bright gold. Ripe pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Silky and open-knit, offering concentrated orchard and pit fruit flavors complemented by suggestions of fennel and honey. The smoky quality comes back on a long, smooth finish that leaves behind a refreshingly bitter pear skin note.