Ostriche Arrosto
Region: Italy
Category: Seafood-Grilled
Season: Fall
Difficulty: Labor Intensive
It may seem unusual to grill oysters, but this method is ideal for these bivalves–the bottom shell acts as a grill topper or holder. 
Clams are also excellent grilled. Grill them unopened in the shell, until they “yawn,” 20 to 40 minutes. As the clams begin to open, their liquid will drip, causing the smoke to swirl around them until they are fully opened.
[photo: Clifford A. Wright]
Yield: Makes 4 to 6 servings
Preparation Time: 2 hours
24 oysters in the shell, washed well
1 tablespoon baking soda
1 1/2 cups dried bread crumbs
6 tablespoons finely chopped fresh parsley
2 garlic cloves, very finely chopped
Salt and freshly ground black pepper to taste
Juice from 1 lemon
Olive oil for drizzling
1. Soak the oysters in cold water with the baking soda for 1 hour. Remove the flat, top shell.
2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
3. Mix the bread crumbs, parsley, garlic and black pepper, to taste, together and put a teaspoon on top of each oyster. Sprinkle a few drops of lemon juice on each oyster and drizzle with olive oil and salt and pepper to taste.
4. Place the oysters in the half shell on the grill and cook until the bread crumbs are golden and flecked of black, about 12 minutes. Serve immediately.
Variation:
Note:
Posted: 01/02/2007