Buy the freshest oysters you can find, preferably from a store that keeps them in a chill tank. The rate of cooking will depend on the size of the oysters. Discard any unopened oysters before you grill. On the grill, oysters sometimes become sealed shut by evaporating juices. You have to open them to check to see if they are fresh (no odour and plump when cooked).
4 cups (1 L) fresh spinach, trimmed
sea salt
1 tsp (5 mL) minced fresh garlic
zest and juice of ½ a lemon
1 tsp (5 mL) hot sauce
1 tsp (5 mL) maple syrup or honey
2 Tbsp (30 mL) extra-virgin olive oil
12 large beach oysters
¼ cup (60 mL) fresh goat cheese
black pepper, to taste
Heat a small pot of water over high until it boils. Add the spinach and salt. Cook for 1 minute, or until the spinach is wilted and bright green. Drain and rinse under cold water; squeeze to remove all moisture. Place in a food processor or blender. Purée to a paste and add the garlic, lemon zest, lemon juice, hot sauce, maple syrup, and olive oil. Purée until very smooth. Season with salt and pepper. Set aside until needed.
Preheat the barbecue to high. Place the oysters on the grill and close the lid. Heat for about 5 minutes before lifting the lid. Look for oysters that have opened. Transfer opened oysters to a baking tray and remove the top shells. Continue cooking the rest of the oysters. If they haven’t opened after an additional 2–3 minutes of cooking, you may have to force them open.
When all of the oysters are cooked, spoon the spinach purée onto the oysters and top with crumbled goat cheese and black pepper. Return the oysters to the grill and warm through (1–2 minutes). Transfer to a serving platter and serve warm.
MAKES 12 OYSTERS