March 01, 2005


Light grill.

Scrub and shuck the oysters. Set them cupped side down on a bed of ice.

Slice the chorizo into 1/8 inch slices, or cut into tiny cubes. Toss it in a skillet and sizzle briefly to lightly crisp, then set aside. Once the coals are ready, place the oysters on the grill, taking care not to spill their juices. Place a slice of chorizo and drizzle a few drops of the fish sauce on each one. As soon as the oyster shells heat up and the juices begin to bubble, take them off the grill-they will continue to cook in their hot shells-you don’t want to overcook them. Place on a platter and sprinkle with the minced herbs.

*Available at Mac’s and Asian markets.

Wine Suggestion from Tracy: 
The classic wine pair for oysters is French Chablis. With this dish, however, I would recommend something with riper fruit to balance the spice of the chorizo and the complex Asian flavors. A dry Alsatian-style white, such as Pinot Gris, would compliment this recipe wonderfully.

Words by Tracy Anderson


  • 3 dozenWellfleet oysters
  • 1 lb. of smoky Spanish chorizo or Portuguese chourico
  • 1/4 cup Asian fish sauce (Vientamese nuoc mam or Thai nam pla)*
  • Cilantro, basil, or Thai basil (or a combination), minced
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