Oysters on the Campfire
Recipe type: Lunch or Dinner or Snack
Cuisine: Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: as many as you want to shuck
Few things are simpler or more delicious than cooking fresh oysters on the coals of a campfire. If you don't have a campfire handy, a charcoal grill works 99.9 percent as well. Even if you're not into eating raw oysters, give these a try. Cooking them until the shells open on their own completely transforms the humble oyster.
  • Fresh oysters (or clams or scallops or mussels)
  • Lemon slices
  • Hot sauce
  • Butter
  1. Rinse live oysters to get the biggest chunks of muck off the shell, but don’t worry about scrubbing them.
  2. Place the oysters on the grate above hot coals or directly on glowing, but flameless coals. Make sure to put the “cup” side down. Nearly all oysters have one side of their shell that’s more deeply cupped than the other. Wear fire gloves for sure, but tongs are also a good idea.
  3. Melt some butter – A LOT.
  4. Slice lemons into wedges.
  5. Open hot sauce bottles.
  6. When oyster shells open, they are ready. Carefully remove from fire with gloves and tongs.
  7. Use oyster knife or pocket knife to spear the oyster, dip in butter and add lemon/hot sauce to taste.
Recipe by 50 Campfires at https://50campfires.com/food-field-trip-great-river-road/