Grilled oysters make for an awesome appetizer especially as the evenings start to cool off but you still want to enjoy fresh seafood outside! They are just so easy to make, you’ll find yourself wishing you bought more than just a dozen.
Think of grilled oysters as a beginner’s oyster dish. They’ve still got some oyster flavor, but there’s plenty of other stuff going on to soften (or even enhance!) their peculiarities. And they are so easy to cook – they could soon become your go to grill night appetizer!
How to make Grilled Oysters
Ingredients
- 5 tablespoons softened unsalted butter
- 1 tablespoons finely grated Parmigiano-Reggiano
- 1 tablespoons minced parsley leaves
- 1/2 tablespoon lemon juice
- 1 teaspoons minced garlic
- 1/2 teaspoon minced fresh chives
- 1/2 teaspoon hot sauce, optional
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 12 shucked oysters, half of each shell reserved and washed
Directions:
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat your grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 12 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
Tips:
- When shucking oysters it’s important to be patient and take your time, there is nothing worse than a cracked shell, and oysters are a bit tricky if you don’t have a ton of experience.
- Fresh live oysters should smell like a sea breeze. When buying oysters, ensure that they are being stored cup side down in the store, and that they are well chilled—ideally, on crushed ice.
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