Poaching shrimp is a tried-and-true method to make juicy, tender shrimp in a matter of minutes. But rather than poaching the fish in bland salted water, I pack on bold Mediterranean flavor with aromatic saffron, zippy fresh lemon, and sautéed garlic. It’s certain to give you brightly flavored shrimp with the best succulent texture!

Shrimp has to be one of the best party foods ever. It’s quick-cooking, feels a bit fancy, and everyone loves it. It can also take on so many personalities: I make it with cilantro and lime when I want something fresh and zippy, or garlic and parmesan when I’m craving something extra savory and rich. 

This recipe falls somewhere in the middle, with floral saffron, zingy citrus, and rich white wine. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky focaccia, or turning into a meal with Saffron Rice. 

What You Need to Make this Poached Shrimp Recipe?

This easy poached shrimp recipe uses mostly pantry staples, with the addition of saffron to bring a restaurant-level flavor with essentially zero added effort. 

• Saffron: You can buy pre-ground saffron or simply grind a pinch of saffron threads using a spice grinder or mortar and pestle. Read more about saffron in the Ingredient Spotlight section below.
• Extra virgin olive oil: I like to quickly saute the garlic in olive oil to bring the flavor to its fullest potential. Any high-quality extra virgin variety will work well, but I like the peppery note of our Spanish Hojiblanca with this recipe.  
• Garlic adds a sweet, savory, and peppery kick to the poaching liquid. 
• White wine adds depth to the poaching liquid. Use a dry white wine with a pleasant flavor.
• Lemon: Lifts the savory flavors, adding a lightness to the dish. An untreated lemon is preferred as you’ll use both the zest and juice. 
• Shrimp: The larger the shrimp (or prawns) the better with this recipe. Thawed frozen shrimp also works well.
  • READ MORE: Guide to Buying and Cooking Shrimp
• Kosher salt: A touch of salt livens up the other flavors. 
• Parsley adds a fresh peppery note and pop of color to the finished dish. 

Ingredient Spotlight

Of all the vibrant Mediterranean spices, perhaps the most mysterious is saffron. You may recognize this prized crimson spice as giving Paella its distinct flavor. But it also adds its floral, musky notes to so many iconic Mediterranean dishes, from Risotto alla Milanese to Joojeh Kabob.

Here, it lends a complex flavor and aromatic quality making an otherwise simple poached shrimp recipe feel very special. Keep in mind: flavor varies greatly by the quality of the spice, and a lower quality saffron can taste metallic and unpleasant. Look for a fresh, all-natural saffron from a trusted source. 

• READ MORE: What is Saffron? An Essential Guide
• TRY IT: Order our favorite Moroccan saffron from the Atlas Mountains at our spice shop. 

How to Poach Shrimp

The quick answer for how to poach shrimp is to simply poach the peeled shrimp in gently simmering water for 2-4 minutes, or until they’ve gone from translucent to opaque. The key with this poached shrimp recipe, though, is the saffron sauce, which infuses the shrimp with big Mediterranean flavor. It’s just as easy, and well-worth the extra 10 minutes! Here are the steps:

• Bloom the saffron. In a small bowl, stir together 1/4 teaspoon ground saffron and 3 tablespoons water. Set aside to bloom for 10 minutes or so.
• Meanwhile, prep your aromatics. Mince 2 garlic cloves. Zest and juice 1 large lemon. Ready yourself 1 to 2 tablespoons of finely chopped fresh parsley leaves. If you didn’t purchase pre-peeled and deveined shrimp, now is a good time to get them ready–see our shrimp guide for the steps.
• Sauté the garlic. In a large saucepan over medium heat, warm 2 tablespoons extra virgin olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds. 
• Make the poaching liquid. Add the bloomed saffron water, 1/2 cup of white wine, and the lemon zest and juice. Bring the liquid to a simmer. 
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more. 
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Swaps and Substitutions

As with most pantry staples, you can tweak the ingredients in this recipe according to what you have on hand:

• Garlic: Shallot or green onion. 
• White wine: Swap with broth and perhaps another squeeze of lemon to taste. Chicken Stock or Seafood Stock works best.  
• Lemon: Lime.
• Parsley: Cilantro or dill.

What to Serve with Saffron Poach Shrimp

Serve this fancy yet amazingly easy appetizer with something to sop up the delicious sauce. Homemade Focaccia is a special treat, but any good crusty bread like our no-knead olive bread will work well here. 

I love this as an easy, festive appetizer I put out while I’m getting all the last-minute odds and ends done for the holiday meal. Pitcher cocktails like this White Sangria are a welcome drink. I like to make non-alcoholic variety as well. This N/A Sangria with Hibiscus and Thyme is a crowd favorite. Make a big batch the night before, swapping the fruit for seasonal citrus like oranges and lemons, and stick it in your fridge for when your first guests arrive.

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Poached Shrimp

This poached shrimp recipe is as easy as they come, but with a decidedly Mediterranean flavor that will keep people coming back for seconds. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky Focaccia, or turning into a meal with Saffron Rice. 

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4 to 6, as an appetizer

Calories 177.4kcal

Author Suzy Karadsheh

Ingredients

• 1/4 teaspoon ground saffron (do not use the threads without grinding)
• 3 tablespoons water
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1 large lemon, zested and juiced
• 1 pound large shrimp, peeled and deveined
• Kosher salt
• 1 to 2 tablespoons finely chopped fresh parsley

Instructions

• Bloom the saffron. In a small bowl, stir together the ground saffron and water. Set aside to bloom for 10 minutes or so.
• Saute the garlic. In a large saucepan over medium heat, warm the olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds.
• Make the poaching liquid. Add the bloomed saffron water, wine, and lemon zest and juice. Bring the liquid to a simmer.
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more.
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, and saffron used in this recipe
• Pre-peeled and/or thawed frozen shrimp work well here. To learn everything you need to know about shrimp, including tips for buying, peeling, and deveining shrimp, check out our guide: Guide to Buying and Cooking Shrimp.
• Use a mortar and pestle or a spice grinder to grind saffron threads. You’ll need about 1/2 teaspoon of threads to get 1/4 teaspoon of powder.

Nutrition

Calories: 177.4kcal | Carbohydrates: 4.9g | Protein: 15.9g | Fat: 8.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 142.9mg | Sodium: 645.4mg | Potassium: 198.4mg | Fiber: 0.8g | Sugar: 1g | Vitamin A: 294.5IU | Vitamin C: 16.1mg | Calcium: 75.5mg | Iron: 0.6mg

Try Our All Natural Saffron!

Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains

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I’ve never understood why mussels aren’t more popular with home cooks. Sweet, tender, and milder in flavor than clams or oysters, these sleek-looking bivalves are quick-cooking, sustainably grown, high in protein, and inexpensive to boot. It’s time to give them the love they deserve, and this flavorful mussels with chorizo stew is just the recipe to do it! 

Probably the best-known way to cook mussels is to steam them in white wine. The Italian-American dish mussels marinara has also been having a moment lately. But this Spanish-influenced stew takes a heartier approach, adding carrots and red potatoes in a rich tomato broth flavored with smoky Spanish chorizo, sweet fennel seeds, and musky saffron. 

If it’s your first time cooking with mussels, don’t be intimidated. We have you covered with tips on how to buy, clean, and cook them. You’ll be an expert in no time!

Ingredients for this Mussels with Chorizo Recipe

Here’s what you’ll need to make this fragrant saffron stew:

• Extra-virgin olive oil: You’ll need only a tablespoon of high-quality extra-virgin olive oil to saute the chorizo, aromatics, and spices and bring out their flavor. Find our favorite Mediterranean olive oils at our shop.
• Smoked Spanish chorizo: Just a small amount of this dry-smoked cured sausage goes a long way to add smoky, rich flavor to the stew. (See the Difference Between Spanish and Mexican Chorizo below.) 
• Shallots: With a sharp, peppery flavor that’s often described as a cross between onions and garlic, shallots become mellow and sweet when gently sauteed. 
• Carrot: Earthy carrots add sweetness to the flavor of the broth.
• Garlic is my go-to for adding sharp, pungent flavor to stews.
• Fennel seeds: With a licorice-like flavor, these pale green seeds are often paired with seafood. Here, we lightly crush them in a mortar and pestle to release their flavor.
• Saffron: It’s hard to describe the magic of saffron. Subtly sweet and earthy, it adds a lovely golden color to everything it touches. A small pinch is all you need to bring a vibrant Mediterranean flavor.
  • READ MORE: What is Saffron? An Essential Guide
  • TRY IT: Find our favorite Moroccan saffron at our spice shop.
• White wine: Adds a note of acidity and fruity flavor to the stew, while the alcohol evaporates away.
• Red potatoes: Bulk up this stew and turn it into a satisfying main course.
• Canned crushed tomatoes’ slightly acidic flavor cuts the richness of the mussels, forming the base of this stew.
• Mussels: Mild and briny, these black bivalves are easy to prepare and cook up quickly. 
• Kosher salt and freshly ground pepper: Taste the stew before adding salt. Because both the canned tomatoes and mussels are salty, you may not need much more than a small pinch. Pepper is optional, too, but I never regret a few turns of the pepper mill.
• Parsley adds a hint of freshness and color to the stew.

Ingredient Spotlight

Mussels can be intimidating, but there are a few simple ways to make sure you’re not only getting the freshest product but also making the most it. Here are my quick tips:

Buying

• Ask your fishmonger when the mussels were harvested, or check the tag for a best-by date. 
• Look for tightly closed, shiny, black shells. Choose smaller mussels if possible, as they have better texture and flavor, and are easier to eat in one mouthful!
• They should smell like the fresh ocean, not ammonia. 

Storing

• Mussels are alive until you cook them. Never store mussels in a sealed bag, as this can suffocate them.
• Keep them in an open container or mesh bag, covered with a damp cloth or paper towel. 
• Store in the coldest part of your refrigerator. 
• To keep them extra fresh, place them in a colander set inside a bowl filled with ice or an ice pack. Be sure to drain any melted water as it accumulates. 
• Use within 24 hours or if you know they are super fresh you can stretch it to 48 hours. 

Prepping

• Before cooking, rinse the mussels in cold, running water, but do not submerge them in water. 
• To remove the “beards,” the stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. If they are slippery, gripping them with a paper towel can help. You can also use a sharp paring knife to trim the beards.
• Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.
• Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

The Difference between Spanish and Mexican Chorizo

While Spanish and Mexican chorizo share a name, that’s where the similarity ends. Mexican chorizo is made with ground, raw pork, and flavored with cumin, chilies, and red wine vinegar. It needs to be cooked before eating. It’s delicious in many traditional Mexican dishes, but not a good match for this stew.

Spanish chorizo, while also made from pork, is a dry-smoked sausage flavored with smoked paprika, herbs, garlic, and white wine. It can be sliced and eaten uncooked. It adds an intense, smoky flavor to potatoes, rice, eggs, and seafood in traditional Spanish recipes. 

How to Make this Mussels with Chorizo Recipe

The best part about mussels is there’s no shucking or peeling involved, but I do like to discard about half of the shells just before serving. That way the stew is not only good-looking, but it’s also enjoyable to eat. Here are the steps: 

• Prep your ingredients. Finely dice 1 shallot and 1 carrot. Cut 1 pound of red potatoes into 1/2-inch pieces. Mince 2 garlic cloves. Dice 3 ounces of Spanish chorizo. 
• Saute the chorizo and aromatics: In a large saucepan, heat 1 tablespoon olive oil over medium-low. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds. 
• Add spices and white wine: Lightly crush 1/2 teaspoon fennel seeds in a mortar and pestle and add to the pan. Add 1/4 teaspoon (about 1 pinch) saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add 1/2 cup white wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
• Simmer the potatoes until tender: Add the potatoes, 1 (14.5 oz) can of crushed tomatoes, and 2 cups of water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
• While the chowder simmers, prepare the mussels. Rinse 1 1/2 pounds of mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
• Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
• Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Swaps and Substitutions

This mussels and chorizo stew has a distinctly Spanish-style flavor, but you can tweak it according to your preferences. Some ideas:

• Mussels: I love the flavor of mussels, but I’ll admit they can be an acquired taste and aren’t always popular with kids. If you want to take the slow road to mussel appreciation, substitute half of the mussels with peeled and deveined raw shrimp, cod, or another firm, white-fleshed fish. 
• Chorizo: Portuguese linguica, or Louisiana-style andouille sausage are other good options that add smoky flavor.
• Saffron: Stir in a few teaspoons of chopped fresh thyme leaves just before serving.
• Wine: If you avoid alcohol, you can substitute it with seafood or chicken stock and a squeeze of lemon to taste.

What to Serve with Mussels with Chorizo 

This hearty stew won’t leave you hungry, so I would keep the sides light. Try it with a simple green salad like our Lemon-Parmesan Salad, which comes together in five minutes flat.

For something slightly more substantial, try this Radicchio Salad, piled with pears, orange, and walnuts. Lightly toasted baguette slices are great for dipping in the broth. And if you’re serving company, might I suggest a glass of crisp Albarino or rosé?

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Mussels with Chorizo in a Fragrant Saffron Stew

With smoky chorizo, sweet fennel, briney mussels, and aromatic saffron this simple stew boasts big flavor in just about 30 minutes. Serve with lightly toasted baguette slices are great for dipping in the broth.

Course Entree

Cuisine Spanish

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 260kcal

Author Abigail Chipley

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 ounces Spanish smoked chorizo, diced
• 1 large shallot, finely diced (about 1/2 cup)
• 1 medium carrot, peeled and diced
• 2 garlic cloves, minced
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon saffron threads
• 1/2 cup white wine
• 1/2 pound red baby potatoes, cut into 1/2-inch pieces
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups water
• 1 1/2 pounds mussels
• Kosher salt
• Freshly ground pepper
• 1/4 cup chopped parsley

Instructions

• Saute the chorizo and aromatics: In a large saucepan, heat the olive oil over medium-low heat. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds.
• Add spices and white wine: Lightly crush the fennel seeds in a mortar and pestle and add to the pan. Add the saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add the wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
• Simmer the potatoes until tender: Add the potatoes, crushed tomatoes, and water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
• While the chowder simmers, prepare the mussels. Rinse the mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
• Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
• Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and saffron used in this recipe.
• Be sure to use Spanish chorizo. It’s cured and can therefore be eaten uncooked. Mexican chorizo, while delicious in many traditional Mexican dishes, is made of raw ground pork and is therefore not a good match for this stew.

Nutrition

Calories: 260kcal | Carbohydrates: 19.7g | Protein: 15.9g | Fat: 10.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37.6mg | Sodium: 358.9mg | Potassium: 751.2mg | Fiber: 2.7g | Sugar: 3.4g | Vitamin A: 3150.4IU | Vitamin C: 30.6mg | Calcium: 72.5mg | Iron: 5.4mg

Try Our All Natural Saffron!

Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains

buy now

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These garlicky, citrusy, herb-packed grilled oysters are a sure hit! Whether they’re thrown on a hot grill or broiled in the oven, cooking oysters quickly at high heat transforms them into firm yet tender delights, all while preserving their briny, rich flavor. 

While I love raw oysters with just a spoonful of mignonette sauce, even oyster skeptics will love this simple recipe for grilling oysters. Cooked oysters are often served drenched in melted butter, but extra virgin olive oil is a healthy swap that’s just as tasty and even more flavorful. Fruity and peppery, it’s the perfect partner for fragrant garlic and fresh herbs. 

You’re probably wondering if this recipe requires you to pry open the oysters yourself. The short answer is yes, but I’ll take you through all the steps in my guide on how to shuck oysters. And if you’re still feeling nervous, you can place the oysters directly on the grill for a few minutes. This starts the job for you, as the heat lifts the shells open just enough to make shucking them a cinch!

What is in this Grilled Oysters Recipe? 

Here are the ingredients you’ll need to grill oysters, along with one suggestion: rock salt. Also called “ice cream salt,” it’s a pretty way to serve the oysters while keeping them level. You’ll typically find it in the spice aisle (or you can use rice in a pinch).

• Extra virgin olive oil: For this recipe, choose a fruity, mild-tasting oil like our Italian Nocellara.
• Garlic: Pungent and assertive, garlic gives the herb sauce a bite.
• Aleppo pepper or chili pepper flakes: Mildly spicy and fruity, Aleppo pepper will add less heat to the sauce than chili flakes.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Find Aleppo Pepper at our shop. 
• Lemon juice adds a welcome note of fresh acidity to the sauce.
• Kosher salt balances the acidity.
• Freshly ground black pepper gives the sauce a kick.
• Fresh herbs: I love the mild anise flavor of fresh tarragon with oysters, but parsley and basil are also lovely in this sauce.
• Oysters: The types of oysters available at your local fishmonger will depend on where you live. In the US, two species are commonly available: Pacific and Atlantic, with dozens of variety names that reflect where they were grown. Flavors range from earthy and mineral to briny to creamy. Either variety works well with this recipe. 
  • READ MORE: Our guide to buying and shucking oysters. 

How to Grill Oysters

You do need to shuck the oysters to make grilled oysters, but you have two options: open them before cooking or after they’ve been on the grill. I like to simply shuck them from raw using this method, which saves me the extra step at the grill.

If you’re nervous about shucking the oyster, though, you can place them on the grill whole, the heat will open them slightly, and then you can pry the shells open all the way and continue with the recipe. Here are the steps: 

Get Ready

• Make the sauce: Heat 2 tablespoons oil in a small saucepan over medium-low. When the oil begins to shimmer, add 2 minced garlic cloves and 1/4 teaspoon Aleppo pepper or chili flakes. Sauté until fragrant, about 30 seconds, then add 1 teaspoon lemon juice, 1/4 teaspoon salt, and a few grinds of black pepper. Remove from heat and transfer to a small bowl. Stir in 1 tablespoon minced parsley, basil, or tarragon.
• Preheat the grill: Heat a gas grill to its highest setting (usually around 400-500°F), close the lid, and preheat for at least 10 minutes. 

Option 1: Shuck and Season the Raw Oysters

• While the grill is heating, shuck the oysters. Follow my guide here. 
• Season the oysters: Fill a cast-iron skillet or other oven-safe pan with the rock salt. Nestle the shucked oysters in the salt, being careful not to spill the juices. Divide the sauce evenly over the oysters, about 1/2 teaspoon per oyster.
• Grill the oysters: Place the skillet on the very hot, preheated grill. Cover and cook for 4-6 minutes, or until the oyster’s edges curl slightly. The oysters should not be completely cooked through or they will be rubbery. 

Option 2: Start on the Grill

• Place the whole oysters with the flat shell up on the very hot preheated grill. Cover, and cook until the oyster opens slightly, 1-3 minutes.
• Shuck the partially opened oysters: Use tongs to transfer each oyster to a plate or cutting board. Let cool slightly, then use your oyster knife to pry them open (using the same techniques as the raw oyster).
• Season the oysters: Fill a cast-iron skillet or other oven-safe pan with the rock salt. Nestle the shucked oysters in the salt, being careful not to spill the juices. Divide the sauce evenly over the oysters, about 1/2 teaspoon per oyster.

Serve the Grilled Oysters

• Serve immediately directly from the cast iron pan: Be careful not to touch the hot sides!
• Or transfer to a serving dish. In that case, two cups of rock salt onto a platter or large, shallow bowl, and carefully transfer the hot oysters. Don’t worry, the shells cool down very quickly, so you can do this with your hands.

Ways to Mix it Up 

For oyster newbies, an assertively flavored sauce can be a real bonus. But as long as you include the essential elements of aromatics, herbs, heat, and acid, the ingredients are up to you. Here are some ideas:

• Replace the garlic with finely chopped shallots, red onion, or scallions.
• Use your favorite fresh leafy herbs, such as parsley, basil, or tarragon; or a combination.
• Perk up the flavor with freshly ground black pepper or finely minced serrano peppers instead of red pepper or Aleppo.

What to Serve with Grilled Oysters 

Grilled Oysters make a sumptuous appetizer or first course, but you’ll want to follow it up with something more substantial. Since the grill is already hot, why not make it a surf and turf night with this garlic and herb-marinated Grilled Skirt Steak? There’s also room for a smokey Grilled Romaine Salad on the side.

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Grilled Oysters

You have two options for grilling oysters: Shuck them from raw, or let the heat of the grill start the process for you. I find shucking them, loading them with the garlicky citrus sauce, and throwing them on the grill to be the easiest. That said, if you're new to shucking oysters, see the notes section below for how to use the heat of the grill.

Course Appetizer

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 67.2kcal

Author Abigail Chipley

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon Aleppo pepper or red pepper flakes
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 tablespoon finely minced parsley, basil, or tarragon
• 3-4 cups rock salt (optional, see note)
• 12 whole live oysters, shucked (see note)

Instructions

• Make the sauce: Heat the oil in a small saucepan over medium-low heat. When the oil begins to shimmer, add the garlic and Aleppo pepper or chili flakes. Saute until fragrant, about 30 seconds, then add the lemon juice, salt, and a few grinds of black pepper. Remove from heat and transfer to a small bowl. Stir in the herbs.
• Preheat the grill: Heat a gas grill to the highest setting (usually around 400-500°F), close the lid, and preheat for at least 10 minutes.
• Season the oysters: While the grill is heating, fill a cast-iron skillet or other oven-safe pan with the rock salt. Nestle the shucked oysters in the salt, being careful not to spill the juices. Divide the sauce evenly over the oysters, about 1/2 teaspoon per oyster.
• Grill the oysters: Place the skillet on the very hot, preheated grill. Cover and cook for 4-6 minutes, or until the oyster’s edges curl slightly. The oysters should not be completely cooked through or they will be rubbery.
• Serve: You can serve the oysters directly from the cast iron pan (be careful not to touch the hot sides!). Or transfer to a serving dish. In that case, pour two cups of rock salt onto a platter or large, shallow bowl, and carefully transfer the hot oysters to the serving dish, nestling them into the rock salt. Don’t worry, the shells cool down very quickly, so you can do this with your hands.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
• Rock salt: Also called ice cream salt, this makes for a prettier presentation and keeps the oysters upright. You can find it at most supermarkets, typically in the spice aisle along with the other salts. Other options: 
  • White rice.
  • Lay the oysters directly on the grill. Be very careful as you don’t want to lose any of the precious flavorful juices! 
• Two options for shucking the oysters:
  • Shuck from raw following our guide.
  • Use the grill’s heat:
    • Place the whole oysters with the flat shell side up on the very hot, preheated grill. Cover and cook for 1-3 minutes.
    • The oysters should now be slightly open. Use tongs to transfer each oyster to a plate or cutting board.
    • Let cool slightly, then use your oyster knife to pry them open using the same techniques as the raw oyster. Dress them and return them to the grill until the sides curl. 

Nutrition

Calories: 67.2kcal | Carbohydrates: 0.8g | Protein: 0.4g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.1g | Trans Fat: 0.003g | Cholesterol: 1.7mg | Sodium: 85032mg | Potassium: 39.5mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 123.4IU | Vitamin C: 2.3mg | Calcium: 59.8mg | Iron: 1.1mg

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My first day on the job shucking oysters looked like it would be my last. As the orders piled up, I quickly got “in the weeds,” or restaurant lingo for hopelessly behind. Luckily, the owner was a patient guy. While helping me work through the backlog of orders, he gave me an expert tutorial on how to shuck oysters successfully and–crucially lacking from that first day–quickly!

If you love eating oysters but are intimidated by shucking them at home, gather your courage! Our guide will help you become an expert at choosing, storing, serving, and yes, opening them. You’ll soon be grilling them, baking them, and slurping them down raw with just a spoonful of mignonette sauce in no time. 

While I didn’t master shucking that first day on the job, or the next, eventually I gained skill and speed. My best tip, though, is to be patient. Take your time and practice. Eventually, you’ll get the hang of it. Then you, too, can impress friends with your new party trick!

What You’ll Need to Shuck Oysters

You only need 2 things to shuck an oyster: the freshest raw oysters you can get your hands on and a knife. That said, it can be dangerous without the proper tools. 

• Raw oysters: See our tips for selecting, buying, and storing raw oysters below. 
• Oyster knife: Do not attempt to open oysters with a screwdriver or a paring knife! There is a reason that oyster knives exist–they are the best tool for the job. I prefer the sturdy “New Haven” oyster knives for two reasons. First, they have a fat plastic handle that doesn’t slip. Second, their slightly upturned tip helps me get into the oyster’s hinge more easily. 
• Protect your hand: Opening oysters can be dangerous work, as it takes a bit of brute force and the knife may suddenly slip. While some people hold the oyster with an oven mitt, I prefer a thick dish towel. Use a towel you don’t mind getting dirty or wet. You can also purchase a food-grade glove for the job.

Where to Buy Oysters 

Few ingredients rival the need for freshness quite like an oyster. Here are my tips for buying oysters: 

• Buy them from a fishmonger you trust. Ask when they were harvested to make sure they’re fresh. 
• If in doubt, inspect the shells. They should be tightly closed, and the oysters should have a whiff of salty seawater to them. 
• Smell the oysters. They should have a fresh fresh oyster smell, with no off-putting aroma of rotting, super fishy, or ammonia. 

Types of Oysters

Each variety of oyster has its unique taste, texture, and size. Similar to grapes or wines, the flavor of a particular type of oyster is a combination of both its terroir and its variety. In the United States, oysters are grown on both the East and West coasts: 

• Atlantic oysters: Grown in the waters from Maine to the Gulf Coast, these oysters typically have a smooth shell and are generally milder and more delicate in flavor than West Coast oysters. Well-known types include the Wellfleet, from Massachusetts, and Blue Point, from Long Island, New York.
• Pacific Oysters: The majority of oysters grown in West Coast waters are from Asia, brought to the US by Japanese immigrants. These typically have a ruffled shell and contain meat that is sweet and plump with a mineral finish. The only native species is the Olympia oyster, a tiny oyster that is grown by specialty producers. 

How to Store Fresh Oysters

Live oysters can be stored in the refrigerator for a few days, but it’s best to consume them the day you buy them. To store raw oysters: 

• Place the oysters on a small sheet tray and cover with a damp cloth. 
• Place them in the coldest part of the refrigerator.
• Never store oysters in a sealed container, as they are alive and need to breathe.

How to Clean Oysters

Oysters are often covered in seaweed, dirt, and grit. Scrubbing them is an important step because you want to prevent grit and bits of shell from finding their way into the raw oyster after it’s opened. Here’s how to clean oysters:

• Rinse: Use cold running water (hot water will start to cook them).
• Use a stiff brush to remove any grit. You can use an oyster brush–more commonly called an all-purpose vegetable brush—or just use the same brush you use for dishes. Just be sure to thoroughly rinse off any soap. 

How to Shuck Oysters

Shucking an oyster is a skill that takes time to develop. Don’t be discouraged if you have to work at it for a while—you’re not on the clock!

Pick Your Battle Position

The oyster has a flat upper shell and a bowl, which is larger and convex. You want to keep the bowl at the bottom so the juices and meat stay intact. There are different schools of thought about the easiest, safest, or “best” way to open oysters. 

• Countertop method: Sandwich the oyster in a thick kitchen towel, with the flat side on top. Set the oyster on a sturdy surface with the hinge–or part where the oyster comes together at a point–facing toward your dominant hand. Place your non-dominant hand on top of the towel to hold the oyster steady.
• Hand-to-hand: Though some people will tell you it’s more dangerous, I prefer this method because it gives me more control. Place a large, folded kitchen towel in your non-dominant hand, making sure your fingers aren’t exposed. Place the oyster in the center of the towel with the flat shell on top and the hinge–or part where the oyster comes together at a point–pointed toward you. Grasp the sides of the oyster tightly in the towel. Brace your elbow against your torso, holding the oyster away from your body.

Open the Oyster

• Find the hinge: Insert the oyster knife with the pointed tip facing upwards into the hinge at a 45-degree angle. Wiggle the knife from side to side, pressing down hard, until the knife finds its way underneath the top shell. This requires a certain amount of brute force, and in some cases, part of the shell will crumble or chip. Don’t give up; wipe away the shell and keep working the tip of the knife into the hinge until you gain leverage.

Finish and Serve 

• Pop the Shell: Once the knife is in, turn the knife clockwise with a quick motion of your wrist to pop the shell open. You may even hear a satisfying “pop!”
• Cut off the muscle: Flip the knife over so the tip faces down. Slide the knife gently along the top shell to slice the oyster’s abductor muscle away. Lift the top shell and discard.
• Immediately clean your oyster knife: Wipe any bits of shell off the knife onto your towel. 
• Separate the oyster completely: Slide the knife underneath the oyster in the cup side to make sure it is completely loose from the shell, being careful to hold it steady. You want to retain as much of the flavorful liquid from the oyster shell as possible! Serve immediately.

How to Serve Oysters

• Balance the oysters: Pour 2-3 cups of rock salt onto a chilled platter. An oyster plate or on standard ice also works, it can just be trickier to balance. 
• Make a well: If you’re not using a special oyster platter, dig a space for any sauces. Don’t forget a small spoon. 
• Finish and serve: Scatter lemon wedges around the edge of the plate. Nestle the shucked oysters in the salt/ice/plate, being careful not to spill the flavorful juices. Serve immediately, with a container nearby for the leftover shells.

Ways to Prepare Oysters

I generally eat the oyster raw as soon as I shuck it, with mignonette sauce or and/or lemon wedges. However, hot sauce, horseradish, and cocktail sauce are also common when eating raw oysters. And it’s hard to beat raw oysters and a cold glass of Champagne or sparkling wine!

Eating oysters raw and dressed with a sauce or squeeze of lemon is always an easy and classic way to enjoy these seasonal delicacies. But if eating raw oysters isn’t your cup of tea you can also grill, broil, or bake oysters. One of our favorite oyster recipes is to dress shucked oysters with lemon juice, parsley, chili flakes, and breadcrumbs. Bake until the breadcrumbs are crispy and enjoy!

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The post How to Shuck Oysters, From Someone Who Has Shucked Too Many to Count! appeared first on The Mediterranean Dish.