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Harney Lane Winery's Grilled Oysters with Spicy Chorizo and Shallot Vinegar

Fire up the grill and enjoy oysters paired with spicy sausage. Cool the heat with a chilled glass of dry white wine, like the handcrafted Harney Lane Winery Albariño.
Servings: 4 –5

 Cook Time: 25 minutes

 Pair With: Serve with a dry white wine, like the handcrafted Harney Lane Winery Albariño.

 Source: Recipe and photo courtesy Harney Lane Winery.

INGREDIENTS

Ingredients For the Shallot Vinegar:
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon freshly chopped chives
Sea salt and fresh ground pepper to taste

Ingredients For the Oysters:
2 spicy, uncooked chorizo sausages
20 Pacific Rock Oysters, freshly shucked*
Toothpicks

DIRECTIONS

Directions For the Shallot Vinegar:
Put the all the shallot vinegar ingredients into a bowl and mix well. Set aside in a jar with tight fitting lid until ready to use.

Directions For the Oysters:
Pre-heat the grill. BBQ the sausages over hot coals for 8-10 minutes or until cooked through*. Cut the sausages into bite size pieces and skewer with toothpicks.

Drizzle the shallot vinegar over the oysters and serve with chorizo.

*You can grill the oysters whole or already shucked. If you choose to grill whole, they should crack open slightly to indicate they are cooked and ready to pull from grill. If you choose to pre-shuck, 5-8 minutes is plenty of grill time.

Recipe Courtesy Of
Members of the family’s fourth, fifth, and sixth generations.
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Harney Lane Winery

For more than one hundred years, the George Mettler family has farmed Harney Lane, a 100-acre parcel of land just east of Lodi. But it wasn’t until 2006 that they decided to venture into winemaking.