Summer is one of the best times to enjoy oysters, and you’ll enjoy them even more if you give this grilled oyster with savory butter recipe a go.
If you’re an oyster lover, you know how great they taste. They’re also really good for you, are high in vitamins and nutrients, and are natural cleaners of our oceans. Only good things can come from consuming more oysters.
Grilled Oysters with Savory Butter
Some oyster lovers will tell you that grilling oysters is a crime. Depending on where you live, grilled oysters may or may not be a thing.
While I love my oysters raw, I”m a firm believer that grilling makes everything better. These grilled oysters will impress seasoned oyster lovers, but they’re also a great gateway for beginners.
Simple is best when it comes to oysters, so for this recipe, I went for a simple compound butter.
Ingredients you’ll need
- Oysters – in the shell
- Butter – unsalted.
- Herbs – parsley and chive.
- Salt and Pepper
Equipment you’ll need
- Oyster shucking knife
- Cut resistant gloves
- Small pot
Where to get oysters from?
I got my oysters from Real Oyster Cult. They were Pemaquid oysters from Damariscotta River, Maine.
Real Oyster Cult oysters are all sustainably farmed. They have a variety to choose from, depending on the flavor profile you like or what size you’re after. The Pemequid oysters I used have a beautiful briney clean flavor and were medium sized.
“Eat oysters, support oyster farms, save the oceans” Real Oyster Cult.
How to Make Grilled Oysters
1. Fire up the grill
I used my Birch Barrel for this cook with Fogo charcoal. Any grill will work, but for best results I think you have to go with charcoal.
Rinse the oysters under cold water to remove any grit or shell.
Put the butter, shallots, chives, parsley, garlic, parmesan, and salt and pepper into a small pot over medium heat. You’re looking to just melt the butter and make sure everything is combined. Set aside to let the flavors do their stuff.
Depending on where you buy your oysters, you may need to shuck them before cooking.
Shucking oysters can look pretty intimidating, but it’s not. A pair of cut-resistant gloves can ease anxiety and stop you from impaling yourself with the oyster knife if you slip.
Follow the instructions below, you’ll get the knack in no time, and shellfish never tasted better than when you open it yourself.
Don your gloves (if using). Hold the oyster so you’re cradling the curved side of the shell and the flat side of the shell is facing up.
Screw the knife into the hinge until it separates the top and bottom shells.
Run the knife along the inside of the flat shell, cutting the top muscle and popping the top off.
Gently scrape under the oyster and flip it over.
Repeat with remaining oysters.
Place the prepped oysters in the shell onto the grill over direct heat.
Grill the oysters for 5 minutes.
Take your melted butter and stir it to combine all the ingredients. Place about one tablespoon of butter onto each oyster.
When the butter comes to a boil, carefully remove the oysters from the grill, trying not to spill the liquid gold. Let them sit for 5 minutes to cool, then enjoy.
I like to add a little hot sauce to each oyster. This is purely optional but advisable.
More grilled and smoked seafood recipes to try
- Smoked Crab Legs with Honey Garlic Butter
- Grilled Bacon Wrapped Shrimp
- Smoked Salmon Burnt Ends with Hot Honey Glaze
- Steak and Lobster Surf and Turf
Grilled Oysters with Savory Butter
- 12 oysters in the shell
- 2 sticks butter unsalted
- 2 tbsp parmesan cheese grated
- 2 cloves garlic minced
- 2 tbsp parsley finely chopped
- 2 tbsp chives finely chopped
- 2 tbsp shallots finely diced
- salt and pepper to taste
- hot sauce to serve
- Fire up your bbq.
- Give the oysters a rinse under cold water to remove any grit or shell.
- Hold the oyster so you're cradling the curved side of the shell, and the flat side of the shell is facing up.
- Screw the knife into the hinge until it separates the top and bottom shells.
- Run the knife along the inside of the flat shell, cutting the top muscle and popping the top off.
- Gently scrape under the oyster and flip it over.
- Place the oysters in their shells over the direct heat and grill for 5 minutes.
- Place about one tablespoon of butter onto each oyster. When the butter comes to a boil, carefully remove the oysters from the grill. Let them sit for 5 minutes to cool, then enjoy.
- Put the butter, shallots, chives, parsley, garlic, parmesan, and salt and pepper into a small pot over medium heat. Heat until the butter has melted, stir to combine. make sure everything is combined. Set aside.