Chargrilled Oysters Recipe

Shuck and hold

Rinse oysters under cold running water and scrub shells. Using an oyster knife, hold oyster cup-side down and carefully insert the knife at the hinge, twist to pop open. Slide knife under the top shell to cut the muscle and remove the top shell. Loosen oyster from the bottom shell but leave oyster in its cup. Place shucked oysters on a tray of crushed ice to keep cold and stable while assembling (arrange shells so they sit level). Reserve any oyster liquor in the shell.

Cook andouille

Finely dice the andouille sausage. In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the diced andouille and cook, stirring occasionally, until browned and crisp at edges, about 5–7 minutes. Transfer to a bowl and leave any rendered fat in the pan.

Sauté aromatics

To the same skillet with any rendered fat, add the remaining 4 tablespoons butter and melt over medium-low heat. Add the minced shallot and cook until soft and translucent, about 2–3 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant; do not brown.

Combine topping

Return the cooked andouille to the skillet, stir to combine with shallot and garlic. Remove from heat. Stir in the chopped parsley, Tabasco, lemon zest, salt, and black pepper. Mix in the grated Parmesan, then fold in the Panko breadcrumbs until the mixture is cohesive but slightly crumbly. If mixture seems dry, stir in up to 1 tablespoon melted butter. Taste and adjust seasoning.

Preheat grill

Prepare a hot charcoal or gas grill for direct high heat, about 450–500°F (232–260°C). If using charcoal, allow coals to become white-hot. Brush grill grates lightly with olive oil using tongs and a paper towel to prevent sticking.

Top oysters

Place a generous teaspoon (about 1 tablespoon) of the andouille-Parmesan topping onto each shucked oyster, pressing gently so the topping sits on the oyster and liquor. If you prefer extra richness, brush topping lightly with melted butter.

Chargrill oysters

Arrange oysters directly on the hot grill grates or on a grill-safe tray so they are level. Close the lid and grill until the topping is bubbling and lightly browned, about 4–6 minutes. Watch carefully to avoid burning the Panko; rotate tray or move oysters if some brown faster. For extra char, open the lid for the last 30–60 seconds to expose oysters to direct flames.

Serve

Remove oysters from the grill with a spatula and transfer to a platter over crushed ice. Garnish with the lemon wedges and additional chopped parsley if desired. Serve immediately while hot with optional extra Tabasco at the table.