Ever since our trip to Seattle in February 2009 I have been addicted to oysters. With some of the best oysters in the country just two hours away from our house, we made our first trek out to Tomales Bay earlier this summer. We showed up with bread, beer and towels, but walked away with a new appreciation of all the great ways one can prepare - and consume - the noble oyster. A couple of Saturdays ago we awoke to a beautiful, sunny day; 10 minutes later I proclaimed that I wanted to drive out to Tomales for oysters. I put together a batch of fresh pesto, we grabbed plates, towels, tongs, beer, butter & tomatillo and made our way up north for what was an absolutely gorgeous day filled with very good eats.
We were a little worried at first about the large crowds but we were able to snag a table as a group was leaving. Then another group left and we were able to take over their grill with hot coals already set up. The folks to the right of us had about 6 people with them but they were taking up 3 picnic tables and 2 grills and a closer inspection revealed they had only bbq'd 8 oysters. I call shenanigans!
After taking forever to open the oysters and grill them with the condiments, we decided to just let them grill in their shells and THEN add the condiments right before cooking. This saved us much time and energy and at this point even I was able to open the buggers.