Grilled Oysters

Total Time:
1 hr 11 min
Prep:
35 min
Inactive:
30 min
Cook:
6 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 10 tablespoons softened unsalted butter
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 tablespoons minced parsley leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh chives
  • 1/2 teaspoon hot sauce, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 24 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 a 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 24 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.


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    My very first time shucking and cooking oysters, and they are so easy! Everyone at the BBQ loved them and wanted the recipe, even my husband who is a picky oyster eater loved them! Amazing melt in your mouth!
    These oysters are to die for. It's always our first night's dinner when on vacation in Cape Cod. I follow the recipe exactly as it's written and they're perfect. I recommend using one of those grill trays with the holes--and gardening gloves for shucking.
    This was phenomenal! Easy to make and boy was it delicious. Just the right amount of kick without being overpowering or taking away from the salty goodness of the oyster. I'm making it again tomorrow.
    I made these and they were delicious. I'd added some panko breadcrumbs as well and it sealed the deal. My son even loved them, and my mom and BF fought over the last one. Good stuff.
    This was my initiation to both shucking and eating oysters and grilling them. This recipe was every bit as good as I thought it would be. Oysters can be pretty uneven sized and it isn't easy to lay them on the grill grid without the butter and brine spilling out and causing flares. Just a heads-up, that's all - the recipe is great but maybe less butter will do.
    The best oysters I have ever cooked and ate! Seriously!! Couldn't stop eating them.
    Wow these are off the charts good. I have made these the past two weekends in a row. The only change I made was the addition of smoked paprika to the butter. Two dozen was not enough!!!!
    This is the ONLY WAY I will eat oysters again.
    Wow, that sounds delicious!
     
     The Best Chesapeake Bay Oysters are grown on our family farm!
     
     www.deltavilleoystercompany.com
    My son-in-law, daughter and I had these oysters for an appetizer yesterday at Emeril's Chop House in Bethlehem, PA yesterday. They were sooooo good we ordered another. I have printed out this recipe and intend to make it over and over. Thanks, Emeril.
    We attended a BBQ with friends on the 4th of July, and the hostess made these oysters. They were absolutely wonderful! I think the butter mixture would be tasty on fresh fish (salmon, mahi-mahi, snapper). I can't wait to make this recipe at our home with friends!!! Definitely a keeper.
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