It’s World Oyster Day, the perfect excuse to enjoy these ocean gems in all their forms. Oysters taste great and pack zinc, iron and vitamin B12, so each slurp fuels your immune system and energy. Raw, fried, or baked, oysters are always a treat, but if you’re in the mood for something warm and smoky, this grilled version delivers. Serve with a glass of crisp white wine, like a Sauvignon Blanc or Chablis.

Serves: 2–4 (as a starter) | Prep time: 15 minutes | Cook time: 10 minutes

Ingredients

• 12 fresh oysters, cleaned and shucked (keep the shell bottoms)
• 4 tablespoons sunflower or canola oil
• 4 cloves garlic, finely chopped
• 2 tablespoons green onion, finely chopped
• 2 tablespoons roasted peanuts, crushed
• 1 tablespoon fried shallots (optional)
• Small handful chopped coriander or parsley

Method

1. Preheat your grill to medium-high heat. If you’re using a charcoal braai, let the coals burn until they’re glowing.
2. Prepare the garlic oil. In a small pan, heat the oil over medium heat. Add the garlic and stir until golden and fragrant (about 2 minutes). Remove from heat and stir in the chopped green onions.
3. Set up your oysters. Place the shucked oysters on a heatproof tray or directly on the grill if the shells are stable. Spoon a small amount of the garlic oil mixture onto each oyster.
4. Grill the oysters. Cook for 5–7 minutes, or until the edges of the oysters start to curl and the oil sizzles.
5. Add the toppings.
6. Remove the oysters from the grill. Sprinkle over the crushed peanuts and fried shallots. Garnish with coriander or parsley.
7. Serve hot. Eat straight from the shell with a small fork or just slurp them down.