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Grilled Oysters

Serves 4 as an appetizer
Time 30 min
Combine the backyard barbecue with a favorite treat from the sea, oysters. The oysters can be shucked and kept on ice for you at the seafood counter. To take this recipe into tailgate season, create buffalo grilled oysters: While they are grilling, top each with a dab of hot sauce and 1/2 teaspoon blue cheese. Garnish with a celery leaf before serving.
Ingredients
  • 1 shallot, finely chopped
  • 1/4 cup hot sauce
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/8 teaspoon ground black pepper
  • 12 oysters, shucked
Method

In a small bowl, whisk together shallot, hot sauce, butter, parsley and pepper. 

Dipping sauce will keep in an airtight container in the refrigerator for up to 1 week.

Prepare a grill for medium heat cooking.

Arrange oysters, shucked-side up, on the grill grates, being careful not to spill oyster juice. 

Close the grill lid and grill until oysters are cooked through and opaque, about 5 to 10 minutes depending on size.

Using tongs, carefully transfer oysters to a platter and let sit until shells are cool enough to pick up. 

Top oysters with sauce or dip them in sauce and eat, popping straight into your mouth or using a small fork.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 shallot, finely chopped
  • 1/4 cup hot sauce
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/8 teaspoon ground black pepper
  • 12 oysters, shucked