Barbecued Oysters with Hogwash

When you grill oysters, shucking them first is optional.

  • Yield: Serves 6 to 8

Source: Martha Stewart Living, October 1997



  1. Heat the grill until very hot. Place oysters on the grill. When the shells open, after about 3 minutes, use an oyster knife to detach oysters from the top shells. Loosen the top shells, and discard. Spoon a tablespoon of the Hogwash over the oysters before serving.


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