Award-winning Charleston chef Mike Lata proves it’s never too chilly for a party, especially withoystersat their peak.
We’ll tell you everything it’s crucial that you know-from roasting to recipes-to host your own.
His notable restaurantFIGis one of our region’s top eateries.
Credit: Caitlin Bensel
For planning, figure a bushel (about 50 pounds) for every 5 people.
when you land these items you’ll be all set!
Oysters from a purveyor or seafood shack most likely have already been washed.
Credit: Photo: Beth Dreiling Hontzas
(Some folks prefer a burner and propane tank in lieu of a wood fire.)
Place the sheet metal on top of the masonry blocks just as the flames begin to die down.
Sprinkle a few drops of water on the metalif the water sizzles, you’re ready to go.
Credit: Photo: Beth Dreiling Hontzas
Add oysters in a single layer.
Step 3: Create the Steam
Cover oysters with a soaking-wet burlap sack or thick beach towel.
Cook oysters 8 to 10 minutes.
Credit: Photo: Beth Dreiling Hontzas
(The shells will open about 14 to 12 inch.)
If you prefer lightly steamed oysters, stick to the lower end of the time range.
Transfer the oysters with a clean shovel or large metal dustpan to a newspaper-lined table.
Credit: Photo: Beth Dreiling Hontzas
Allow the metal to reheat; then repeat the procedure with more oysters, adding more wood as needed.
trigger the knife under the oyster meat to release it.
Serve with dipping sauce.
Credit: Photo: Beth Dreiling Hontzas
Credit: Photo: Beth Dreiling Hontzas
Credit: Photo: Beth Dreiling Hontzas
