Grilled Oysters with Garlic Butter
Oysters on the half shell grilled until bubbling with garlic herb butter and Parmesan, the Gulf Coast way. Serves 4.
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Chargrilled oysters, made famous in New Orleans, are the perfect introduction for anyone wary of raw oysters. Each oyster sizzles in its shell under a spoonful of garlic butter and Parmesan until the edges curl.
Serve them with crusty bread to mop up the butter.
Ingredients
- 24 fresh oysters, shucked, on the half shell
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1/2 teaspoon Cajun seasoning or paprika
- 1/2 cup grated Parmesan
- Lemon wedges and crusty bread
Instructions
- Make the butter. Mash the butter with the garlic, parsley and seasoning.
- Heat the grill. Heat a grill to high.
- Top. Spoon about 1 teaspoon butter onto each oyster and sprinkle with Parmesan.
- Grill. Set the oysters on the grate and grill, covered, 5 to 8 minutes, until bubbling and the edges curl.
- Serve. Serve hot with lemon and bread.
Tips
- Use a rimmed grill pan or a muffin tin for oysters that wobble.
- Oysters can also be broiled for 5 to 6 minutes.
Questions about this recipe
- How long do you grill oysters?
- About 5 to 8 minutes on a hot grill, until bubbling and the edges curl.
- Can I grill oysters without shucking?
- Yes; grill closed oysters until they pop open, then top and finish.
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