fresh oysters on the grill

Fresh oysters on the grill with chopped parsley, lemon zest, butter, garlic, salt, and fresh pepper.

Some people swear that the only way to enjoy oysters is to slurp them raw from the half shell. I beg to differ—grilled on the half shell while sitting on the beach or in the cockpit of your boat, immediately after shucking, is even better! I believe a little party around a barbecue can be just as nice, and perhaps a bit more civilized. Heat up the grill, whip up a little sauce, and gently cook your harvest until the delicate, buttery, and briny delights are ready for sampling.

Print Recipe
Serves: 10 Cooking Time: 5-7 minutes

Ingredients

  • 2½ dozen oysters, about 3 inches long
  • ½ cup (1 stick) butter, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ cup coarsely chopped parsley
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper

Instructions

1

Heat your grill to medium high (425°F).

2

Shuck the oysters, leaving a bit of liquor (natural liquid in the shell) so the oyster remains moist, but not so much that the oyster boils rather than steams during cooking (see note below).

3

In a medium mixing bowl or small food processor, combine the soft butter, mustard, garlic, lemon zest and juice, parsley, salt, and pepper. Mix until well combined.

4

Top each oyster with 2 teaspoons of the seasoned butter and keep them chilled on rimmed trays until ready for the grill.

5

Using tongs, evenly set the oysters on the hot grill. Cook until they are plump and their edges have curled, with the juices around each oyster bubbling, 5 to 7 minutes.

6

Carefully remove the oysters with tongs and transfer them to a serving platter. Allow the oysters to cool for several minutes.

Notes

How to shuck an oyster: The top is the flatter shell and the bottom is cup shaped. The hinge is at the pointed end of the oyster and should be facing you. Using a glove to hold the oyster upright, insert the oyster knife into the hinge. Point it down into the cup of the oyster. Use a twisting motion to separate the top and bottom shells. You should feel the hinge pop when you twist the knife. Run the blade along the top of the shell. Work the blade as close to the top of the shell as possible, and run it from the hinge around to the other side of the oyster. Continue using a twisting motion to separate the top and bottom shells. When the top and bottom shells are separated, open the oyster, taking care to hold it level. Run the knife along the top shell to separate any remaining meat. Check the oyster for shells or grit.

 

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