Photo: Bar-B-Cued Oysters with Spicy Garlic Butter Recipe
Ingredients
- 12 tablespoons unsalted butter, at room temperature
- 2 tablespoons minced parsley
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 24 oysters in their shells, washed
Directions
In a bowl combine all the ingredients except the oysters, and mix well. Adjust the seasoning to taste and transfer the mixture to a large piece of plastic wrap. Roll up the flavored butter to form a tight log and freeze. (Alternately, the flavored butter can be stored in the refrigerator for up to 1 week.)
Preheat a gas or charcoal grill. Remove the cold log of butter from the freezer and unwrap. Shuck the oysters and discard the top shell, leaving the oysters on the bottom half shell. Slice thin rounds of butter, about 1 1/2 teaspoons each, and place 1 round on top of each oyster. Place the oysters on the heated grill, close the grill cover, and cook, covered, until the butter is melted and bubbly, and the oysters are no longer opaque and have curled around the edges, about 4 minutes.
Serve immediately.
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By lamjamz_11575238
Calverton, NY
on June 21, 2009
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Very good recipe. Husband and I do not usually eat oysters and for my husband who grinds clams before he bakes them because he does not like the chewiness absolutely enjoyed the recipe. Never thought he would eat oysters.
By lkfoss
San Francisco, CA
on January 30, 2007
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Every year a group of friends have an Oyster party and every year I'm the star for bringing this butter.
By rhol55_4251057
Springfield, OR
on December 03, 2005
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I made this recipe as per instructions and thought it was wonderful! I was really having an oyster craving and didn?t want to wait so I tried something different that I learned from another Bar-B-Q?d oyster recipe.
Just having enough oysters for one serving for myself I went ahead and mixed the Spicy Garlic Butter sauce as per instructions, reserving enough to use on the amount of oysters I was making. I put this sauce in a small zip top baggieand cut a very small nick out of the corner to use as a makeshift pastry bag. Instead of hassling with shucking the oysters I laid them out directly on the grill using tin foil to keep them level so none of the oyster liquor would spill out while cooking. Just shut the grill lid and let the oysters cook for 5-8 minutes or until the shells open up. Then all you have to do is pry them easily open with a butter knife (keeping the oysters level as not to loose the liquor and with your makeshift pastry bag squeeze the garlic sauce on each oyster in the half shell.
I think this works just as well and saves a lot of extra ?shucking? work.
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