Grilled Oysters with Chermoula and Ramps

Grilled Oysters with Chermoula and Ramps
Staff Writer

When the weather gets warmer and the days get longer, it's time again to start thinking about grilling. This oyster recipe is perfect for entertaining and highlights the start of spring with ramps, also known as wild leeks.

4
Servings
234
Calories Per Serving
Deliver Ingredients

Ingredients

For the chermoula

  • 3 Tablespoons extra-virgin olive oil
  • 4 Ounces onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1 Teaspoon ginger, chopped finely
  • 3 strands saffron
  • 1/2 Tablespoon ground ginger
  • 1/2 Tablespoon black pepper
  • 1/4 Teaspoon paprika
  • 1/4 Teaspoon coriander seed, crushed
  • 1 red bell pepper, peeled, seeded, and diced finely
  • 1/2 Cup crushed canned tomatoes, strained
  • 1 Tablespoon cider vinegar
  • 1 Teaspoon cilantro, chopped
  • Zest and juice of 1 lemon

For the grilled oysters

  • 20 Hama Hama oysters
  • 2 Tablespoons extra-virgin olive oil
  • 2 ramps, chiffonade
  • Kosher salt, for garnish
  • Baby arugula, for garnish

Directions

For the chermoula

Heat the olive oil in a medium-sized sauté pan over medium heat. Add the onion, garlic, and chopped ginger and sweat the onion until soft, about 5 minutes. Add the saffron, ground ginger, black pepper, paprika, and coriander and cook for 3 minutes. Add the bell pepper and tomatoes, reduce the heat to low and simmer for 10 minutes.

Remove the mixture from the heat and stir in the remaining ingredients.

For the grilled oysters

Preheat a grill on high heat.

Place the oysters on the grill and cook until they pop open, for about 5 minutes. Remove the oysters from the heat and let cool. Using an oyster knife, remove the top shell and separate the oyster from the shell. Flip the oyster over to expose the rounded side.

Place the oysters on a tray and drizzle the olive oil over each piece. Spoon ¼ teaspoon of chermoula on top of each oyster. Place the chiffonade of ramp over the chermoula.

Place the kosher salt in 5 mounds on 4 separate plates. Place 1 oyster on each bed of salt. Arrange the salt and arugula around the oysters.

Nutritional Facts

Total Fat
20g
29%
Sugar
3g
3%
Saturated Fat
16g
67%
Cholesterol
7mg
2%
Carbohydrate, by difference
11g
8%
Protein
4g
9%
Vitamin A, RAE
16µg
2%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
62mg
6%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
55mg
8%
Selenium, Se
5µg
9%
Sodium, Na
140mg
9%
Water
46g
2%

Grilled Oyster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Grilled Oyster Cooking Tip

To save time and limit waste, buy oysters that have been pre-shucked at your local fish market.