Emerald gill oysters are a marine delicacy found in only a few water environments. One such place is along the coast of Marennes-Oléron in France, where these oysters are harvested in small ponds or “claires.” Another prime spot is along the North Carolina coast. The color of the gills is a result of the oysters feeding on Haslea Ostrearia, a single-celled algae with naturally occurring blue dye. Emerald oysters are known for being salt-forward with a unique color and truffle-like flavor.
Set your EGG for direct cooking at 350°-400°F /176°-204°C. Add Big Green Egg Cherry or Apple Chips to the coals to enhance the flavor of the oysters.
Shuck the oysters using an oyster knife. Wrap the oyster in a towel, insert the knife into the hinge, pushing and twist until the oyster pops open. Clean your blade and cut the oyster from the shell, but leave it in the shell.
Grill the corn on cooking grids or cowboy style directly on the coals. When you have a slight char on the kernels, remove them from heat to cool—once cool, cut kernels from the cob and set aside.
Add a handful of chips to the coals and replace cooking grate. Place oysters directly on the grate, close the dome, and smoke for about 3-4 minutes just to get that kiss of smokiness. Remove from heat and place oysters on a bed of rock salt on a serving platter; add a few kernels of grilled corn, drizzle with hot honey and garnish with microgreens.
Oysters farmed by White Oak Oyster Company, Swansboro, North Carolina.
Oysters provided by NCOysters365.