Chargrilled Oysters Recipe

Clean and shuck oysters

Rinse oysters under cold running water to remove grit. Using a towel to protect your hand, insert an oyster knife at the hinge and twist to pop the shell. Run the knife along the top shell to detach and remove the top shell. Carefully run the knife under the oyster to free it from the bottom shell but keep it resting in the half shell with its liquor. Discard any shells that are cracked or that smell off.

Preheat your grill to high heat (450–500°F / 230–260°C) or prepare a hot charcoal bed. If using a broiler, preheat broiler to high and position rack 4–6 inches from the heat source. Spread coarse salt in a shallow baking tray or on the grill to create a stable bed to keep oyster shells level during cooking.

Melt and combine

In a small saucepan over low heat, melt the unsalted butter gently. Add the minced garlic and cook for 30–45 seconds until fragrant but not browned.

Stir in the dry white wine and let it reduce for about 1 minute. Remove from heat and whisk in the lemon juice, sea salt, freshly ground black pepper, smoked paprika (if using), and grated Parmesan (if using). Taste and adjust seasoning—butter should be bright, garlicky, and slightly tangy.

Top oysters

Place the shucked oysters upright in the prepared salt bed on the grill or baking tray so they do not tip. Spoon about 1 tablespoon of the warm garlic herb butter onto each oyster, making sure some butter mixes with the oyster liquor in the shell.

Grill the oysters over direct high heat for 3–5 minutes with the grill lid closed, until the butter is bubbling and the edges of the oyster begin to curl slightly. If broiling, broil for 3–4 minutes until bubbling and lightly browned on top. Watch closely to avoid overcooking — oysters should be plump and slightly firm.

If you want a slightly crusted top, move oysters briefly (30–60 seconds) into the hottest spot of the grill or under the broiler to brown the Parmesan/ butter topping; otherwise omit this step.

Remove oysters from the grill using tongs or a spatula and transfer to a serving plate. Sprinkle the finely chopped parsley over the top of the oysters.

Serve the oysters immediately on the bed of coarse salt with lemon wedges on the side. Recommend squeezing lemon over each oyster before eating and serving extra butter on the side if desired.

Discard any oyster that did not open during grilling or that appears dry; properly cooked oysters should be juicy and warm.