Food Network: Ancho-BBQ Oysters

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Ancho-BBQ Oysters
Recipe courtesy Emeril Lagasse, 2001

Ingredients
1/2 cup granulated sugar
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon molasses
1 tablespoon soy sauce
2 teaspoons chile peppers packed in adobe sauce
20 oysters in their shells, or 1 pint oysters

Directions
Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy
sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and
simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from
the heat and transfer to a blender or food processor. Process on high speed until smooth.
Preheat the grill.

Using an oyster knife, shuck the oysters, drain off their liquor, and keep on the half shell,
reserve the other half of the shells. Place the oyster on the half shell on the grill. Top each
oyster with 1 heaping teaspoon of the sauce and cover with the other half of the shell. Grill until
edges of the oysters start to curl, about 4 minutes. Remove from grill and serve
immediately.