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Fresh or Grilled Oysters with Chimichurri

Merasheen Bay Oysters Fresh or Grilled Oysters with Chimichuri

 

Merasheen Bay Oysters Fresh or Grilled Oysters with Chimichuri
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Fresh or Grilled Oysters with Chimichurri

The bold flavour of chimichurri will complement both fresh shucked and grilled oysters.

Ingredients

  • 1/4 cup (60ml) Red Onion diced
  • 1 tbsp (15ml) Jalapeno Pepper diced
  • 1 clove Garlic diced
  • 1/3 cup (80ml) Flat-Leaf Parsley stems removed
  • 2 tbsp (30ml) Fresh Cilantro stems removed
  • 2 tbsp (30ml) Fresh Oregano stems removed
  • 1/2 each Lemon zested and juiced
  • 3 tbsp (45ml) Red Wine Vinegar
  • Black Pepper to taste
  • 1/2 cup (125ml) Olive Oil
  • Oysters as desired

Instructions

METHOD FOR RAW OYSTERS:

  • Place first 9 ingredients into a blender or food processor*; pulse until loosely chopped.
  • Slowly add olive oil until mixture is well chopped. Remove from blender and use immediately or refrigerate chimichurri until ready to use (allow to warm to room temperature before using).
  • Shuck oysters and place onto a plate or serving platter. Top with chimichurri and serve.
  • *Chimichurri ingredients can be chopped by hand then placed into a bowl. Pour in olive oil in a steady stream and whisk to combine.

METHOD FOR GRILLED OYSTERS:

  • Preheat grill to high heat.
  • Place first 9 ingredients into a blender or food processor*; pulse until loosely chopped.
  • Slowly add olive oil until mixture is well chopped. Remove from blender and use immediately or refrigerate chimichurri until ready to use (allow to warm to room temperature before using).
  • Place the oysters on the hot grill, cup side down. Cook until the oysters open, about 2-4 minutes.
  • Remove the oysters from the grill; carefully remove the top shells and loosen the oysters from the bottom shells.
  • Top each oyster with chimichurri and return the oysters to the grill. Cook until the oysters and chimichurri are heated through, 1-2 minutes.
  • Remove from grill and serve hot.

Notes

CHEF’S TIP: this recipe easily makes enough chimichurri for 2 dozen oysters. Leftovers will last for a few days in the refrigerator.
←Fresh Oysters with Cucumber, Citrus & Ginger Mignonette
Asian-Inspired Shucked Merasheen Bay Oysters→

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