Grilled Oysters with Lemon Dill Butter
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 341
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 24
- Cholesterol
- 166
- Sodium
- 635
- Total: 30 min
- Active: 20 min
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon minced fresh dill
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
24 large fresh oysters, shucked and on the half shell (see Cook’s Note)
Sea salt or fleur de sel
Directions
- Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper and beat on medium speed until just combined.
- Place the oysters on the half shell on a sheet pan. Place 1 level teaspoon of the herbed butter on each oyster (you’ll have just enough butter for all the oysters). Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Transfer the oysters to the foil, making sure the shells are level so the butter doesn’t spill out. Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Transfer carefully to a platter, sprinkle with sea salt and serve hot.
Cook’s Note
Ask your fish supplier to open the oysters and leave them on the bottom rounded shell. Keep refrigerated and use them as soon as possible after they’ve been opened.