Grilled Oysters

Grilled Oysters

It’s grilling season! For most people that means burgers, BBQ, and red meat of any kind, and on some occasions a meaty fish will even get to grace our fiery pits, but we rarely think to toss the lowly bivalves on the coals- why?
Grilled Oysters 2

Oysters are one of the easiest delicacies to grill up, and they are such a crowd pleaser! You’ll want to choose a larger variety with a deeper cup that way it won’t dry out too quickly.My oysters were a meaty briny bunch which I got from our favorite mongers at TJ’s. I just told them what my plans were and they picked out the best for me to grill. The recipe I have used previously calls for you to grill them- then shuck the top shell- and top with melted herb butter or simply a squeeze of lemon.

This time I made my herb+shallot butter and spooned that in to the shell just as it began to open. That way the tasty mollusk could cook for the last 30-60 seconds in the buttery herb mix- The result was heavenly!

All in all this is a great go-to grilling appetizer. It’s so quick and so easy.

Grilled Oysters 4
Grilled Oysters 1
Grilled Oysters
2 dozen large oystersLemon wedges (for serving)Hot sauce (for serving)Herb Butter1 Stick butter softened

1 small shallot minced (yielding about 2 tbs minced shallot)

1 small clove garlic minced

1 tsp cayenne pepper

1 Pinch of sea salt

1 1/2 tbs assorted chopped herbs (I used chives & parsley)

 

Grilled Oysters 5

Combine all ingredients for the Herb butter in a small bowl, using a fork to blend well. Set aside for serving.

Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Spoon a small amount of the herb+ shallot butter in to the opening and let cook about 30-60 more seconds.

Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, and hot sauce.Transfer the cooked oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife (or screwdriver) to pry the shells open discarding the top shell, keeping cupped side down and retaining as much liquid as possible (very important! That liquid is delicious).

2 dozen large oysters

Lemon wedges (for serving)Hot sauce (for serving)

Herb Butter

1 Stick butter softened

1 small shallot minced (yielding about 2 tbs minced shallot)

1 small clove garlic minced

1 tsp cayenne pepper

1 Pinch of sea salt

1 1/2 tbs assorted chopped herbs (I used chives & parsley)

Combine all ingredients for the Herb butter in a small bowl, using a fork to blend well. Set aside for serving.

Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Spoon a small amount of the herb+ shallot butter in to the opening and let cook about 30-60 more seconds.

 

Transfer the cooked oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife (or screwdriver) to pry the shells open discarding the top shell, keeping cupped side down and retaining as much liquid as possible (very important! That liquid is delicious).

Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, and hot sauce.

Categories: Appetizer, Recipes

Discussion

  1. I will have to tell my hubby about TJ’s. He loves fresh fish. We’ll def. be checking this place out. Great looking recipe for herb butter, BTW.

    Krissy

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