Char Grilled Oysters Recipe

Shuck and prepare oysters

Rinse oysters under cold water and scrub shells. Using a shucking knife, carefully open each oyster, preserving as much liquid (brine) as possible in the half shell. Detach the muscle and re-seat the oyster in its shell. Arrange oysters on a tray or sheet pan; nestle them in a bed of rock salt or crumpled foil to keep level.

If using a charcoal or gas grill, preheat to high (500–600°F / 260–315°C). If using a broiler, preheat broiler and position rack 6–8 inches from heat source. Have a drip pan or foil-lined baking sheet ready.

Make garlic butter

In a small saucepan over low heat, melt 0.75 cups unsalted butter until just melted (do not brown). Add 6 tsp minced garlic and cook gently for 1–2 minutes until fragrant. Remove from heat and stir in 0.25 cups chopped parsley, 1 tbs lemon zest, 1 tsp salt, 0.5 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Taste and adjust seasoning. Keep warm on the lowest heat or transfer to a heatproof bowl and cover to retain warmth.

Toast crumbs in butter

In a medium skillet over medium heat, melt 0.5 cups unsalted butter. Add 1 cup fresh bread crumbs and sauté, stirring constantly, until crumbs are golden brown and crisp, about 4–6 minutes. Remove from heat and stir in 0.5 cups grated Parmesan, 2 tbsp chopped parsley, 1 tsp lemon zest, 0.25 tsp salt, and 0.25 tsp black pepper. Taste and adjust. Keep warm.

Top oysters

Using a small spoon, place about 1 teaspoon of warm garlic butter on each oyster, spreading slightly over the meat. Then sprinkle approximately 1 tablespoon of the buttery bread crumb mixture over each oyster, pressing lightly so crumbs adhere. Drizzle a few drops of olive oil over the crumbs if they look dry (total about 1 tbsp over the batch).

Char-grill oysters

Place oysters directly on the hot grill grates over indirect heat or on a tray over the heat if using a shallow pan. Close the lid and cook until the butter is bubbling, crumbs are browned and slightly crisp, and oysters are just cooked through, about 5–8 minutes depending on heat. Rotate the tray once if heat is uneven. If broiling, place the tray under the broiler and broil 3–6 minutes until golden and bubbling — watch closely to avoid burning.

Remove oysters carefully with tongs or an offset spatula and transfer to a serving platter. Garnish with extra chopped parsley and serve immediately with lemon wedges.