Chargrilled Oysters With Garlic Parmesan Butter
This is the New Orleans move. Shuck the oysters, leave them on the deep half shell with their liquor, set them over hot coals, and drop garlic Parmesan butter on top. They are done when the butter bubbles hard and the oyster edges curl. Five minutes, maybe less.
- Method
- Hot & Fast charcoal grill
- Total time
- 25 min
- Target internal temp
- edges curled, butter bubbling
- Gear
- Folding Tongs, oyster knife, glove
- Difficulty
- Medium
- Serves
- 4
Ingredients
- 24 fresh oysters
- 1 stick (1/2 cup) butter, softened
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan
- 2 tbsp chopped parsley
- 1 tsp hot sauce
- 1/2 tsp black pepper
- Lemon wedges and crusty bread to serve
The Cook
- 01
Mash butter with garlic, Parmesan, parsley, hot sauce, and pepper. Set it aside soft.
- 02
Shuck the oysters, keeping each one on the deep cupped shell with its liquor intact. Spilling the liquor loses the flavor.
- 03
Build a hot bed of coals and set a grate close over it.
- 04
Set the oysters on the grate, keeping them level so the liquor does not pour out.
- 05
Spoon a heaping teaspoon of the butter onto each oyster.
- 06
Grill 4 to 6 min until the butter is bubbling hard, the cheese browns, and the oyster edges curl. Lift each shell off with the tongs.
Doneness
No thermometer here. The oyster is done when its edges visibly ruffle and curl and the butter is bubbling and lightly browned at the rim. Plump and hot, not shrunken.
Pro Tip
Do not over-butter. Too much and it floods off the shell into the coals and torches. A heaping teaspoon per oyster is the line.
Questions
Cooked By Our Readers
Real cooks, real fire.
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