Juicy steaks juicy burgers and tender chicken skewers are all staples of summer barbecues but you’re missing out if that’s all you’re planning on serving. Seafood is especially appealing on the grill and can round out your menu beautifully. Plus there’s an abundance of aquatic riches to tame under the flames of your grill: Sure thick grilled swordfish steaks and buttery salmon are always a crowd-pleaser but mollusks like oysters and mussels are perhaps the underrated heroes of the barbecue.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Munchies | 2019-11-07 14:00:05 |  464,654 Views |
Oysters and mussels – everything you need to know
Their rocky shells can be a little intimidating if you’re used to eating only shucked clams drizzled with garlicky sauce over linguine or oysters floating in a pan roast but don’t let that put you off—once you’ve grilled them it’s easy to see what all the fuss is about. Both shellfish are fairly salty filter feeders with oysters having a more prominent saltiness than mussels. The char from the grill adds a slight bitterness while the intense heat of the flames helps concentrate their flavors. Best of all they only require about five minutes of cooking time.
So which one should you choose for your party? Both are worth trying but if you have to choose just one take a look at how they differ. Despite sharing some similar characteristics bivalves are quite different from the way they taste to their price tags.
Pop one of these meaty mollusks out of its shell and eat it raw (which is truly one of the best ways to eat an oyster) and you’ll be greeted by a powerful briny flavor with a hint of sweetness that can best be described as oceanic. Grilled oysters put the mollusks in a new light especially when served on the half shell (with the top shell removed) and doused with butter herbs and other spices to enhance their flavor. Whatever spices you use the oysters will retain their briny flavor while picking up a welcome smokiness from the grill. Pair them with glasses of good dry sparkling white wine (such as Champagne) and you’ve got a feast. Another advantage to grilling oysters is that you can open them beforehand like mussels but their shells open as they cook so there’s no need to.
