Char-Grilled Oysters With Cooked Seaweed

Ostras A La Parrilla Con Algas Cocidas
Chef: Víctor Arguinzóniz
Country: España
City: Atxondo. (Vizcaya).
Address: Plaza San Juan, 1.
(+34) 946583042

Victor Arguinzoniz, the creator of char-grilled haute cuisine and author of innumerable devices and techniques that he applies to the various delicacies he prepares, which are always stellar, never ceases to investigate. In 2006 he has incorporated several important dishes to the menu, among which the wood-grilled oysters over cooked seaweed are a highlight.
The oysters are removed from their shell, their juices set aside, and the membrane that surrounds them is taken off. They are placed onto a small, flat metal casserole dish and are then placed on the grill, which shouldn’t be too hot, approximately 15 cm from the embers. Immediately they are doused with the oyster juices. Wait 30 seconds and turn the dish, douse again with the juices and cook for 30 seconds more, dousing a third time just before plate assembly. Each oyster is placed over a bed of cooked seaweed.
It is a truly essential dish, consisting only of the main ingredient and the garnish: sea and more sea, in a quest for oceanic profundity. The oyster is distinctly different from its raw version: meaty and bursting with juices, but creamy. The flavor is distinct as well – iodized… very iodized. Supported by the seaweed that is presented with an al dente consistency. In short, a new way of eating oysters.

The Recipe

Char-Grilled Oysters With Cooked Seaweed

  • 3 oysters
  • Seaweed


Open the oysters and remove them from their shells. Clean well.
Drain and keep the water in a spray bottle.
Soak the seaweed in water to remove some of the salt and drain. Separate the leaves from the stalk and cut into 3 cm long slices.


Grill the seaweed for approximately 3 minutes and set aside.
Place the oysters on the grill and dampen them with their water.
Cook over very low flames for 2 minutes each side.
Remove them from the grill and spray them again with the oyster water.


Place three separate mounds of seaweed onto the plate and top with the oysters.