BBQ Oysters, Harissa

11 Jun

I love the fresh-from-the-Bay-a-few-hundred-feet-away oysters at Tomales Bay Oyster farm in Marshall, about 6 miles North of Point Reyes (both the sweet Golden Nugget and the more briny regular Tomales Bay oysters).

However, I realized I’ve never been a huge fan of Tabasco or soy sauce on oysters (too tart, too thin — I think I want something more buttery and spicy to balance out the brine). So as an experiment I made my own inspired-by-harissa sauce: dried ancho chiles from Tierra Farms (reconstituted in hot water for 10 minutes), pureed with olive oil, a few cloves of garlic, and a little toasted coriander seed. This turned out a thick, slightly spicy, mouth-coating paste that you could dab on the oysters. I declare it a success!


The grilled portabellos turned out well (of course), the baby beets were decent, and the grilled cabbage was… uninspiring.

5 Responses to “BBQ Oysters, Harissa”

  1. Anonymous June 11, 2012 at 7:25 pm #

    great idea!
    i went there last week with a friend who brought some GOAT BUTTER. this, it turns out, was an inspired decision. ever so slightly tart/sour, and with an interesting creamy (as opposed to fatty) texture. we combined a generous dollop of this with some habanero sauce, and the two worked perfectly. try it next time!

    • max June 11, 2012 at 9:35 pm #

      Aha, that sounds good as well– I will! If butter is so good on crab and grilled fish, why haven’t I tried it on oysters? For that matter, why doesn’t anyone make fish tacos topped with melted butter? Okay, now this is getting excessive.

  2. francisco June 12, 2012 at 9:31 am #


    by the way that anonymous fellow is me, francisco jesus delatorre, of san francisco, california, USA.


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