Best 5 Grilled Oysters With Harissa Parmesan Butter Recipes
Grilled oysters are a delectable seafood delicacy that can be elevated to new heights with the addition of harissa parmesan butter. This flavorful combination creates a tantalizing dish that is sure to impress your taste buds. The rich, nutty flavor of the parmesan cheese pairs perfectly with the smoky heat of the harissa, while the melted butter adds a luscious texture. Whether you are hosting a dinner party or simply looking for a special treat, grilled oysters with harissa parmesan butter are sure to be a hit.
Let's cook with our recipes!
GRILLED OYSTERS WITH HARISSA-PARMESAN BUTTER
At Cristiano Ristorante in Houma, La., the chef Lindsay Mason ladles a buttery mixture of roasted red peppers, garlic and Parmesan into grilled oysters. This version replaces the roasted peppers with North African harissa, offering the same sweet-savory combination, but with a bit more kick. For more grilled oyster flavor combinations, try this recipe for Grilled Oysters With Lemony Garlic-Herb Butter or this recipe for Grilled Oysters With Buttery Soy-Sake Glaze. The flavored butter can be stored in the refrigerator for several weeks or in the freezer for several months.
Provided by J. Kenji López-Alt
Categories seafood, appetizer
Time 30m
Yield 24 oysters
Number Of Ingredients 6
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 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 WITH LEMON GARLIC BUTTER
Provided by Emeril Lagasse
Categories appetizer
Time 1h16m
Yield 24 oysters, 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat a grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER
Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.
Provided by J. Kenji López-Alt
Categories dinner, seafood, appetizer, side dish
Time 30m
Yield 24 oysters
Number Of Ingredients 7
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.
CHAR-GRILLED OYSTERS
Simply delicious! A very unique combination of flavors for this oven char-grilled oyster recipe. It's so good, I get rave reviews every time I make them. People can't get enough of them. Great as an appetizer or the main course. Serving them on a bed of rock salt makes for a nice presentation.
Provided by RFalgout
Categories Appetizers and Snacks Seafood
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 7.3 g, Cholesterol 144.5 mg, Fat 34.8 g, Fiber 0.2 g, Protein 12.7 g, SaturatedFat 21.2 g, Sodium 764.9 mg, Sugar 0.2 g
Tips for Grilling Oysters:
- Choose Fresh Oysters: Select plump and tightly closed oysters with no cracks or damage to the shells.
- Prepare the Grill: Preheat your grill to medium-high heat (400-450°F).
- Shuck the Oysters: Carefully open the oyster shells using an oyster knife. Keep the oyster liquor in a separate bowl.
- Prepare the Harissa Parmesan Butter: Mix softened butter, grated Parmesan cheese, harissa paste, lemon zest, garlic, and parsley in a bowl. Set aside.
- Grill the Oysters: Place the oysters, shell side down, directly on the grill grate. Cook for 2-3 minutes or until the shells start to open.
- Add the Harissa Parmesan Butter: Top each oyster with a spoonful of Harissa Parmesan Butter. Cook for an additional 1-2 minutes or until the butter is melted and the oysters are cooked through.
- Serve Immediately: Transfer the grilled oysters to a platter, drizzle with lemon juice, and serve with crusty bread or crackers.
Conclusion:
Grilled oysters with Harissa Parmesan Butter is a delightful appetizer or main course that combines the briny flavor of oysters with the spicy and tangy notes of harissa and Parmesan cheese. This recipe is relatively easy to make and perfect for a special occasion or a casual gathering. By following the tips and instructions provided, you can create a flavorful and memorable dish that will impress your guests. So, next time you're looking for a unique and delicious seafood dish, give grilled oysters with Harissa Parmesan Butter a try!
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