Barbecued Oysters

  • Yield: Serves 6 to 8
Barbecued Oysters

Source: Martha Stewart Living, October 1997



  1. Heat grill until very hot. Place oysters on grill. When shells open (in about 3 minutes), use an oyster knife to detach oyster from top shell. Loosen top shell, and discard. Spoon 1 tablespoon hogwash, red-oyster Sauce, or tomatillo sauce over oysters before serving.


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