Best 17 Grilled Oysters Recipes

CHAR-GRILLED OYSTERS

Steps:

• For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use.
• For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
• For the oysters: Preheat the grill until it is very hot, about 400 degrees F.
• Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
• Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
• Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.
• Serve with grilled bread to soak up the juices and butter!

CHAR-GRILLED OYSTERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
• Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
• Bake oysters in the preheated oven until they open slightly, about 10 minutes.
• Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
• Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER

Steps:

• Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

GRILLED OYSTERS WITH LEMON DILL BUTTER

Steps:

• Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

GRILLED OYSTERS, NO SHELL NEEDED!

Steps:

• 1. Cover a piece of grilling mesh with heavy aluminum foil making rimmed edges so the juices are contained. Oil lightly. Prepare wood charcoal grill adding any wood smoke that you like with seafood or chicken.
• 2. Mix butter, crushed garlic, parsley and Cajun spice (or any spices you prefer)
• 3. Drain a dozen or so of oysters, dry each with paper towel and place on oiled aluminum foil. Dot each one with the butter mixture.
• 4. When outdoor grill is ready, cook oysters on indirect heat, turning occasionally, checking for firmness. Move each one over the coals and brown until they show grill marks and turn a slight brownish red color.
• 5. Serve with hot sauce or any of your favorite dipping sauce for oysters. ENJOY :)

GRILLED OYSTERS WITH CHIPOTLE BUTTER

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place butter in a small bowl. Stir in chipotle pepper and set aside.
• Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

GRILLED OYSTERS WITH FENNEL BUTTER

Steps:

• Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
• In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
• Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
• Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

GRILLED OYSTERS WITH HARISSA-PARMESAN BUTTER

Steps:

• Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Prepare the harissa-Parmesan butter: Combine the butter, harissa, Parmesan and garlic in the bowl of a food processor. Process until there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the harissa-Parmesan butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet, sprinkle with cilantro, and serve immediately.

GRILLED OYSTERS WITH BUTTERY SOY-SAKE GLAZE

Steps:

• Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
• After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
• Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.

GRILLED OYSTERS

Steps:

• Stir together onion, hoisin, garlic& pepper flakes.
• Add oysters and marinate for 15 minutes.
• Thread 2 oysters onto each skewer.
• Place on greased grill over high heat.
• Brush with reserved marinade.
• Cook, turning once, for 2 minutes or until firm.
• Sprinkle with cilantro.

GRILLED BARBECUED OYSTERS

Steps:

• Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well.
• Prepare grill.
• Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open.
• Remove oysters from heat. Carefully open oysters, leaving on the half shell.
• Sprinkle oysters with parsley, and drizzle with sauce.
• Serve with lemon wedges.

GRILLED OYSTERS WITH FRA DIAVOLO SAUCE

Steps:

• Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
• Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
• Preheat the grill for high direct heat.
• Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
• Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.

GRILLED OYSTERS WITH CRAWFISH BUTTER, PICKLED CORN AND CHIVES

Steps:

• Shuck oysters if not already. Season raw oysters with salt and pepper and set aside in the fridge while grill is getting ready. Take about 1 tablespoon of crawfish butter and place atop each oyster. Grill oysters on medium heat, covered for about 5 minutes or so till butter is melted and oysters are cooked through. Carefully place oysters on a serving tray lined with rock salt or on a thick cloth napkin. You want to make sure that none of the oyster liquor or melted butter runs off. I used pickled baby corn for this recipe and just cut the kernels off and tossed with a little bit of salt & pepper, olive oil and a teaspoon of white wine vinegar. Depending on what brand or type you use you may have to cut the kernels smaller. You could also make your own if feeling adventurous. When ready to serve, top with pickled corn kernels and chopped chives. Drizzle with just a touch of olive oil. Chef: Michael O'Boyle Credits: ChickenFriedGourmet.com

GRILLED WASABI OYSTERS

Steps:

• In a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook until liquid is reduced by half. Strain liquid, discarding shallot., Return to pan; stir in mustard and soy sauce. Cook and stir over low heat. Add butter and whisk until melted. Stir in cilantro and salt; set aside., Spread rock salt into an ungreased 15x10x1-in. baking pan; set aside. Place oysters, flat side up, on grill rack. Grill, covered, over high heat for 3-6 minutes or until shells open., Transfer to prepared pan. To loosen oysters, cut muscles from top shell; place on bottom shell in juices. Discard top shell. Spoon 2 teaspoons butter mixture over each oyster. Serve immediately.

GRILLED OYSTERS

Steps:

• 1. Rinse oysters and brush to make sure they are clear of sand and mud.
• 2. melt butter and add garlic and lime juice.
• 3. put oysters on a med high grill for approx. 5-10 minutes. ( watch for them to start to boil around the edges a bit, however some are sealed so tight you may not see it)
• 4. pop the shells with a oyster knife and cut oyster loose at this time. I hold oyster with a heavy glove.
• 5. return oyster to grill, carefully add 1 tablespoon of bourbon to each shell it will flame a lot if you spill, along with a tablespoon of the butter garlic lime mixture.
• 6. top with a little dab of bbq sauce of your choice. I like stubbs spicy
• 7. when the mixture comes to a simmer remove and serve hot. when i do these for a crowd i serve right off the grill, just remember shells are HOT

TUSCAN WOOD-GRILLED OYSTERS WITH CRISPY PANCETTA-TOMATO-BASIL MIGNONETTE

Steps:

• Put the pancetta in a cast-iron skillet and cook over medium-high heat until crisp and the fat is rendered. Remove to a paper towel-lined plate.
• While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt.
• Prepare the charcoal grill using a chimney starter filled with charcoal briquettes. When the coals are red hot and begin to turn grey, add the soaked wood chips evenly over the top of the coals.
• Grip each oyster, flat-side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the oyster liqueur, in the bottom shell. Cut the oyster meat loose from the top shell, and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
• Brush the cooking grates clean. Grill the oysters over direct high heat until the juices start to bubble and the edges of the oyster curl, 2 to 4 minutes.
• Spread 1 1/2 cups kosher salt evenly over the bottom of a large platter. Carefully nestle the cooked oysters in the salt and top each oyster with some of the mignonette, a few cubes of pancetta and some parsley leaves. Drizzle with a little extra-virgin olive oil.

GRILLED OYSTERS WITH HOT-SAUCE BUTTER

Steps:

• In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
• Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
• Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
• Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.