Smoked Oyster Recipe
This recipe does not use a whole lot of ingredients. I am a big believer in keeping the flavors basic to really let the smoke and the oyster be the star of the show. This recipe doesn't include a brine or marinade, instead of using the juice within the oyster, a little bit of butter, garlic, and hot sauce.
Oyster shucking knife
- 500 grams Butter
- 1/2 Bunch Parsley
- 2 Garlic cloves
- 24 Oysters
- Hot sauce to taste
Set up your smoker according to your manufacturer's instructions. Pre heat to 225°F.
Melt the butter over medium heat until melted. Mix in hot sauce to taste and finely chopped garlic and parsley.
Shuck your Oysters. Try to save as much of the liquid as possible.
Arrange your shucked oysters on a wire rack. Spoon over 1 - 2 tablespoons of the butter mixture over each oyster.
Once your smoker is burning clean smoke and sitting at 225°F put your oysters in. Smoke for 30 - 45 minutes or until the oysters have become firm and your desired texture.
Serve hot and eat straight away.