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.