Smoky Barbecued Oysters

Name: Smoky Barbecued Oysters
Yield: serves 4 as a first course
Ingredients: 24 oysters in shell, scrubbed; 3 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/3 cup distilled white vinegar; 1 1/2 cups tomato sauce; Liquid from the barbecued oysters; 1/4 cup packed light brown sugar; 1 teaspoon sweet pimentón (Spanish smoked paprika); 1/4 teaspoon garam masala; 1/2 teaspoon cumin seeds, toasted and ground; Dash of Worcestershire sauce; Kosher salt and freshly ground pepper

January 24, 2012

What could be more fun than popping open oysters on the grill or on the coals of a fire? Large oysters work best for the grill. Or you can nestle them in a skillet lined with rock salt. In either case, the cooking skill needed to make mouth-watering oysters is minimal. The basic rule: Don’t overcook the oysters! here, they’re served with an Indian-spiced barbecue sauce that’s cooked over the fire for added flavor.

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