Grilled Oysters with Gremolata & Charred Bread

Recipe

John Hogan, co-owner of the SeaSalt Restaurant that’s slated to open in Annapolis this spring, recently stopped by the Chesapeake Bay Media offices to demonstrate Chef Malanis’ recipe. Here's how to make the Bay delicacy.

Prep the grill: Chef prefers a Weber Kettle with either charcoal or lump hardwood, but any flat grill with a lid or a deep pan to cover the oysters will work. Use a coal starter with paper—do not use lighter fluid, as it leaves a petroleum residue on the coals. Light your starter coals and add more charcoal once they are ready. When coals are hot and gray, move them to one side of the grill, leaving an open or indirect zone for the oysters. (Carefully place a hand approximately 5-6 inches above the coals to check the temperature—they are ready if you can hold your hand for only a few seconds before it gets too hot for comfort). Place a grate over the coals, heat for 2 minutes and then scrub with a wire brush. Leave the bottom and top vents of the kettle open at least partially to allow coals to continue to heat. The grill is now ready.

Oysters: Farm-raised oysters are ideal, as they tend to be larger than wild-caught oysters. They can also be eaten year-round, unlike wild oysters. Carefully shuck the oysters. Spoon one tablespoon of gremolata (recipe next page) on each of the shucked oysters. Place the oysters on the grill over the indirect zone (the side with no coals underneath). Cover with the lid and heat for 5–8 minutes or until the gremolata begins to brown around the edges and top. Carefully remove them as the shells will be hot. Serve with charred bread.

Bread: Chef prefers fresh sourdough or a baguette. Slice as you like (1" thick is ideal). Brush one side with olive oil and sprinkle with sea salt. You can brush both sides of bread with oil if you prefer. Place on the grill for 2-4 minutes or until crispy with grill marks, then flip and grill the other side. Slice into bite-size portions and serve with the

INGREDIENTS:

1 bunch fresh flat leaf parsley

½ bunch fresh cilantro zest of one lemon

2 tbsp capers

1 whole large bulb of garlic

1–2 single anchovies in oil

⅓ cup olive oil

⅛ cup apple cider vinegar

3 tbsp fresh lemon juice

3 large pinches kosher salt

1 tbsp fresh ground pepper

1 tbsp fresh ground cumin

Combine all ingredients in a food processor and pulse to blend smooth. Gremolata should be bright green, and not runny like water, nor thick like mayo. Season to taste, adding more oil, salt or vinegar accordingly. For a more savory sauce, add additional anchovies. The sauce should be a bit salty, tangy, savory and garlicky. You can refrigerate it for up to 14 days. It’s great on bread, vegetables, meats or fish.