Calabrian Grilled Oysters W/ Parmesan Recipe

Shuck oysters

Clean oyster shells under cold running water with a scrub brush to remove grit. Using an oyster knife and a folded towel or glove for protection, insert the knife at the hinge, twist to pop, cut the muscle to free the top shell and discard it. Carefully run the knife under the oyster to free it from the bottom shell but keep the oyster in its half shell and preserve as much liquor as possible. Arrange oysters on a rimmed sheet or on a bed of coarse salt or rock salt to stabilize them. Work quickly and keep oysters chilled.

Preheat your grill to medium-high (about 425–475°F / 220–245°C). If using a gas grill, turn on both sides so there's even heat. If using charcoal, bank coals to get a steady medium-high heat. Ensure grill grates are clean.

Make flavored butter

In a small saucepan over low heat or in a microwave-safe bowl, melt the unsalted butter. Stir in the extra-virgin olive oil, minced garlic, minced shallot, and Calabrian chile paste. Cook gently for 1–2 minutes just until fragrant—do not brown the garlic. Remove from heat and stir in lemon juice, chopped parsley, 2 tablespoons grated Parmigiano-Reggiano, toasted panko, kosher salt, and black pepper. Taste and adjust salt or Calabrian paste (add up to 1 tbs more if you want more heat). Keep warm but not hot.

Spoon about 1 teaspoon to 1 1/2 teaspoons of the Calabrian-Parmesan butter mixture onto each oyster, distributing the garlic, shallot, and chile bits evenly so each oyster gets some topping and a little of the oyster liquor.

Place oysters directly on the preheated grill on a tray or directly on the grates if they sit stable; close the lid. Grill until the butter is bubbling, the edges of the oyster begin to curl slightly, and the topping is golden (about 5–7 minutes). Watch carefully to avoid overcooking; oysters should be just cooked through.

Optional: For an extra browned finish, after grilling, move oysters briefly under a hot broiler or use a kitchen torch to brown the Parmigiano and panko topping (30–60 seconds) — watch closely to avoid burning.

Transfer grilled oysters to a serving platter. Sprinkle with the remaining 1 tablespoon grated Parmigiano-Reggiano and the extra chopped parsley. Serve immediately with lemon wedges on the side so guests can squeeze fresh lemon over if desired.

Serve hot. Leftover topping (without used oyster juices) can be refrigerated for up to 3 days and gently reheated; cooked oysters are best eaten fresh.