Easy steamed oysters on the grill (or in your oven). A simple, light and savory sesame and soy mixture makes a delicious drizzle over top. I choose the Fanny Bay oysters for a big meaty bite of briny sweetness. There is enough sauce for up to 24 oysters.
12-24Fanny Bay Oysters in their shellSize medium to large
Preheat grill or oven to 500'F. Mix together all ingredients except oysters and set aside.
Place oysters on the grill with the deepest (cup) side of their shell down and close the lid. If you are using your oven, put them on a baking sheet with edges. If you want to keep them upright to save their liquor, pile some kosher salt and nestle them in it and place tray of oysters in the oven.
Grill for 5 minutes or until you see the shells start to open. Some shells may open a lot, others may only open a few millimeters so yo may need to look closely. (I've added a picture for reference. The front oyster opened the most, the ones behind you can barely but they are open too. Oysters don't always open as widely as clams and mussels when steamed.)
Remove from the grill or oven, let cool a minute. Prepare a platter with some rock salt or kosher salt and then pry the top shells off with an oyster shucker, knife or just your hands. You may want a washable oven mitt for this job as they will be hot. Once the top shells are off, place them open side up on the platter, using the salt to hold them upright.
Spoon a teaspoon of the soy mixture over each one and serve. (This is a salty mixture so 1 tsp is enough for each.)