Grilled Oysters With Lemony Garlic-Herb Butter Recipe (2024)

I use a cast iron oyster pan for grilling which prevents the oysters from falling over. The pan can also be put in the freezer to serve raw oysters on the half shell. I got mine at William Sonoma, not at all expensive but I am sure you could find it elsewhere.

If you do not have a grill, use the oven broiler (5min.). Shucking oysters is not that hard, there are plenty of videos to learn from and it will become another kitchen skill. I use a stainless steel wire rack designed to keep the oyster upright placed on a sided baking pan to catch the overflows which will happen. Guests have most liked my grilled oysters prepared with butter, a tad of minced garlic and a coating of Parmesan cheese. I have tried all sorts of other mixes but simple seems better.

Very good! We shucked the oysters first & added the butter sauce. Cooked on a gas grill for 4 min.

A version of this recipe has a long history in New Orleans (“charbroiled oysters” most famously of Drago’s)

If you do not have a grill, use the oven broiler (5min.). Shucking oysters is not that hard, there are plenty of videos to learn from and it will become another kitchen skill. I use a stainless steel wire rack designed to keep the oyster upright placed on a sided baking pan to catch the overflows which will happen. Guests have most liked my grilled oysters prepared with butter, a tad of minced garlic and a coating of Parmesan cheese.

This was tremendous!! The oysters popped open easily on the grill and taking off the top shell with an oyster knife was a breeze. The lemon herb-butter was delicious and when put back into the oyster cups for another minute to bubble the overall result was devine! We served this with crusty bread and a side salad for a light late summer meal but over pasta would also be delicious. Anything to soak up the rest of the luscious sauce. Definitely suggest a dozen per person as serving size!

What if you just remove all the cooked oysters to a bowl. Let the liquor escape into the bowl and reserve. Remove the top shells and spoon an appropriate amount of the lost juices from owl into the oyster cups. Add the butter and done.

I had doubts when my oysters were on the grill--how was I supposed to shuck hot oysters?--but they cooled off fast and the shucking was fine, though I was clumsy and lost a lot of juice. With the sauce, they were divine. For the post-shucking grilling, I left them in the pan with foil (pan on grill) & put the grill lid down - they need longer than 1 minute that way but less messy and it worked great. Also very pleased with my decision to serve them with grilled flatbread to mop up all the juice.

Sadly this was a total fail for us. Followed the directions to the letter but only one actually popped open. The butter was delicious and we used it on filets later in the evening. Which oysters did you all use? We used “happy roasters” from Whole Foods- have never gotten a bad oyster from WF before. So bummed.

Oyster pans are probably overrated. Does one really need a special pan? Better to develop confidence around a fire with a long pair of tongs.

I shuck my oysters first and remove any impurities, sometimes even rinsing the oyster if I see mud. Purists will say that rinsing removes all the oyster juices, but the oyster will release more juices after it’s rinsed, and the purity of the taste makes up for any lost juices. I then put my garlic/butter/olive oil/salt/pepper/herbs sauce on the oysters and arrange them directly over the coals, allowing one oyster to support another so they remain relatively level. Remove to a plate when cooked.

If you do not have a grill, use the oven broiler (5min.). Shucking oysters is not that hard, there are plenty of videos to learn from and it will become another kitchen skill. I use a stainless steel wire rack designed to keep the oyster upright placed on a sided baking pan to catch the overflows which will happen. Guests have most liked my grilled oysters prepared with butter, a tad of minced garlic and a coating of Parmesan cheese. I have tried all sorts of other mixes but simple seems better.

Can this be used when grilling fish like swordfish or tilapia?

Saved for the lemony garlic herb butter

I purchased oyster pan that has scalloped oyster size holes and is cast iron for grilling. Purchased at Amazon.

I use a cast iron oyster pan for grilling which prevents the oysters from falling over. The pan can also be put in the freezer to serve raw oysters on the half shell. I got mine at William Sonoma, not at all expensive but I am sure you could find it elsewhere.