Grilled Oysters ½ Doz. Recipe

Clean oysters

Scrub the oyster shells under cold running water with a stiff brush to remove grit and debris. Pat dry with a kitchen towel.

Make compound butter

In a small bowl, combine the unsalted butter, minced garlic, minced shallot, chopped parsley, lemon zest (reserve wedges for serving), smoked paprika, sea salt, and black pepper. Mix until thoroughly combined and smooth. Taste and adjust salt or lemon zest to preference.

Portion butter

Divide the compound butter into six roughly equal portions and refrigerate briefly if it softens while you prepare the grill.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a charcoal grill, let coals develop an even bed of red-hot embers. Oil the grill grate lightly to reduce sticking.

Shuck oysters (partial)

Using an oyster knife and thick glove/towel, hold one oyster cup-side down and carefully insert the knife at the hinge. Twist to pop the hinge and slide the knife along the top shell to sever the muscle, keeping the oyster in the bottom shell. Discard the top shell. Leave the oyster in the cup with its liquor (do not drain). Repeat for all oysters. If uncomfortable shucking, ask your fishmonger to shuck them half-open for grilling.

Top oysters

Place each shucked oyster on a tray. Spoon one portion of compound butter on top of each oyster, letting it sit on the meat and liquor. Sprinkle a small pinch of grated Parmesan over each oyster (about 1/3 tsp) and a light dusting of smoked paprika. If using hot sauce, add a drop to the butter on each oyster.

Grill oysters

Place the oysters directly on the preheated grill grates, level so the oysters stay steady. Close the grill lid and cook for 5–7 minutes, or until the butter is bubbling, the edges of the oyster begin to curl slightly, and the cheese is lightly browned. Watch carefully to avoid overcooking; oysters cook quickly. If you prefer, move oysters to indirect heat after initial sear to finish gently.

Finish

Using tongs, transfer the hot oysters to a platter. Sprinkle the remaining chopped parsley lightly over the oysters for brightness. Squeeze a lemon wedge over each oyster just before eating.

Optional accompaniments

Serve immediately with crusty bread or toasted crostini to soak up juices, extra lemon wedges, and hot sauce on the side.