Oyster Roast in Tomales Bay, CA
As part of my vacation in San Francisco this summer, my friend and I drove out to Tomales Bay Oysters to meet some other people for an Oyster Roast. This place was phenomenal… You get there early enough to grab a picnic table, and each has a grill. You can bring anything you want: Wine, Charcoal, Appetizers, Beer, etc, then you walk down to the bay and purchase freshly caught oysters! 
There is nothing like fresh seafood, a water-front view, and time with your friends.
As for the cooking, we served the oyster raw and grilled, with a combination of sauces.
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| Our Shuckers: Erika and Rizwan – Thanks guys! |
Hogwash: (from Bbq Oyster Grill
(Courtesy of Hog Island Oyster Co. A spicy twist on mignonette sauce)
Ingredients:
½ Cup Seasoned rice vinegar
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| Grilling up the Oysters |
½ Cup Unseasoned rice vinegar (natural )
Two Limes, juiced
2 Jalapenos, Seeded and finely diced
2 Shallots, Peeled and finely chopped
½ bunch Cilantro Coarsely chopped
Directions:
1. Combine all ingredients and serve in a bowl.
2. Add the sauce to oysters as they cook.
If you are making it ahead of time, add the cilantro just before using it.
(Courtesy of The Station House Café, Point Reyes Station, CA)
Ingredients:
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| What’s left after BBQ/Oyster/Cilantro was eaten – Yum! |
1-1/2 Cups Ketchup
1 Cup Onion, chopped
1 Cup Water
¼ Cup Sugar, brown
2 Cloves Garlic, minced
2 Tb Vinegar, white wine
2 Tb Worcestershire sauce
2 Tb Lemon juice
1 Tb Olive oil
1 Tb A-1 sauce
1 Tsp Dijon mustard
¼ Tsp Salt, To taste
Directions:
1. In a sauce pan, saute garlic and onion in oil until golden.
2. Add remaining ingredients and simmer for one hour.
3. Keep warm until you are ready to use it.
4. Add ½ to 1 Tsp to each oyster as they are cooking.
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| Rizwan working on the Oysters |
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| Oysters right off the grill |
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| Friends and a View = Perfect! |
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| 75 Oysters later…….. |
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| So Sad to go home 😦 |
Roast 'n Relish 