Grilled Oysters Recipe
Make Grilled Oysters Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters & Shell Prep
Compound Butter & Toppings
Finishing & Garnish
Method
Oysters & Shell Prep
- 1
Clean oysters
Rinse the oysters under cold running water and scrub shells with a stiff brush to remove barnacles and grit. Discard any oysters with cracked shells or an off odor.
- 2
Purge sand
Place the cleaned oysters in a large bowl. Pour the 2 cups cold water over them and sprinkle with 2 tbs coarse salt. Let sit for 20 minutes to purge grit. Drain and rinse briefly; set oysters on a bed of ice to keep cold while preparing the butter.
Compound Butter & Toppings
- 3
Make compound butter
In a medium bowl, combine the 8 tbs softened unsalted butter, 3 tsp minced garlic, 2 tbs chopped parsley, 1 tsp lemon zest, 1 tbs lemon juice, 1 tbs grated Parmesan, 1 tsp hot sauce (if using), 1 tsp black pepper, and 1 tsp smoked paprika (if using). Mix thoroughly until smooth and evenly combined. Taste and adjust seasoning to preference.
- 4
Shuck & Grill
- 5
Shuck oysters
Preheat grill to medium-high (about 400°F / 200°C). Using an oyster knife and a thick towel or glove, hold an oyster cup-side down with the hinge toward you. Insert the tip of the knife into the hinge and twist to pop it open. Run the knife along the top shell to cut the muscle and remove the top shell. Slide the knife under the oyster to free the bottom muscle but leave the oyster resting in the bottom shell with its liquor (juices) intact. Wipe any excess shell fragments from the rim. Repeat for all oysters and arrange them on a large tray or directly on a bed of rock salt/ice for stability on the grill.
- 6
Grill oysters
Place oysters (on shells) directly on the preheated grill grates, or on a disposable grill pan to catch drips. Grill with the shell side down for 4–6 minutes until the edges of the oyster begin to curl and the butter is bubbling. Remove from grill carefully using tongs; oysters will be hot.
- 7
Add compound butter before or after grilling
Option A (before grilling): After shucking, place 1/2 tbs compound butter on each raw oyster and then grill 4–6 minutes until butter bubbles. Option B (after grilling): Grill oysters plain 3–4 minutes, then top with compound butter and return to grill 1–2 minutes to melt. Either method works—placing butter before grilling infuses more flavor into the meat.
Finishing & Garnish
- 8
- 9
Serve safely
Warn guests that the oysters and shells will be hot. Provide small forks or oyster picks and plates to catch juices. Leftover grilled oysters should be refrigerated within 2 hours and consumed within 24 hours.