Flavor of the Sea Served on the Half-Shell

Grilled Oysters and Kale Slaw

Oysters are a gift from the sea, but they are also a gift to the sea. They cleanse the surging tides and hold their secrets in their shells, to be opened at your table and revealed in wave upon wave of flavor. 

Words by Kayla & Justin Butts  Photos By Rachel Benavides

Some flavors are too good, too pure, too clean to cover up. They just need a little help to unlock their secrets, and oysters have wonderful secrets. Despite their rugged appearance, oysters are really quite delicate. They live in beds scattered along the floor of the sea. Seawater flows continuously through oysters in rolling, receding, and advancing tides. If the water is too cold, too salty, or not salty enough, the oysters cannot live. If there are heavy rains up in the Hill Country, hundreds of miles away, the rivers will fill and flood into coastal bays, and the surge of freshwater can kill entire oyster beds. But, when conditions are right, oysters are incredibly resilient. A single oyster can filter up to fifty gallons of seawater per day, cleansing and purifying the ocean. It is one of the miracles of nature by which oysters, doing good for the environment, become so delicious. Oysters are rich in zinc, calcium, iron, and selenium. The metallic taste of oysters comes from these healthy minerals of the sea. They are also rich in protein and vitamin B12. A tiny oyster, with its intense and unusual flavor, is also a powerhouse of nutrition.

For thousands of years, hardworking folks waded into the water and harvested their oysters by hand, then cooked them in their shells over a fire. Fire is still the best way to unlock an oyster’s secrets. Two minutes on the grill, and they are ready.
A simple garlic-butter sauce accentuates the flavor of the sea in oysters. We added chives and edible flowers from blooming bok choy. These beautiful yellow flowers have a light, fruity, almost peppery flavor to balance the brininess of the liquid.
The central ingredient of our slaw changes to reflect the harvest of our gardens. In April, our slaw features Scarlet Bor kale, Late Flat Dutch cabbage, Danver’s Half-Long carrots, and other freshly-picked vegetables. You can find these ingredients in your garden, or at one of the local farms nearby.

If you prefer oysters raw, icy-cold, served on the half-shell in their own juices, finished with a crisp white wine, we salute you. If you don’t take your oysters raw, or if you want to elevate the flavors to another level, try this simple preparation.

Grilled Oysters with Garlic Butter

Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes Ingredients:
2 dozen whole oysters
6 T. unsalted butter
3 cloves garlic, minced
1/2 t. salt
1/8 t. red pepper flakes

Directions:
Preheat grill to medium-high. Scrub oysters with a coarse bristle brush under cool running water. Discard any oysters that are open. Place the oysters flat side down on the grill. Close the lid to the grill and heat for 2-3 minutes. Remove oysters from heat and set aside. Shuck any oysters that did not open during the cooking process using a flathead screwdriver. Using a knife, separate the oyster muscle from the shell. Serve oysters on the half shell with garlic butter. Garlic Butter: In a small saucepan, heat butter over low heat. Once butter is mostly melted, add garlic, salt, and pepper. Cook an additional 30 seconds to 1 minute, stirring constantly. Serve warm, spooned onto grilled oysters. Top with minced chives and edible flowers.

Kale Slaw

Serves: 6
Prep time: 15 minutes
Cook time: 10 minutes Ingredients:
3/4 c. sunflower seeds
1 egg yolk
1/4 c. olive oil
1 lemon (juiced, about 2 T.)
1 t. Dijon mustard
1/2 t. salt
1/4 t. freshly ground black pepper
1 t. poppy seeds
1 T. honey
1 c. kale, shredded
1 c. carrots, shredded
1 c. cabbage, shredded
3/4 c. golden raisins

Directions:
Preheat oven to 400°F. Spread sunflower seeds on a baking sheet. Roast for 5 minutes. Remove from oven and set aside. In a medium-sized bowl, beat egg yolk well. Slowly drizzle olive oil into egg yolk and whisk well to incorporate. Continue to add olive oil a little at a time while whisking mixture, until a mayonnaise consistency is reached. Add lemon juice, Dijon mustard, salt, pepper, poppy seeds and honey to egg mixture. In a large bowl, combine kale, carrots, and cabbage, fold in prepared poppy seed dressing, golden raisins, and reserved sunflower seeds. Serve with grilled oysters, fish, or barbecue.