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Grilled Oysters with Herb Butter

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Grilled Oysters with Herb Butter17

There’s just something about Summer and seafood for me. In the winter, I want comfort food, warming and savory, paired with a spicy red. In the summer, I drink cool whites and love fresh seafood. Being lucky enough to have Bob’s Seafood in the middle of this cow town is a Godsend, which is where Tom got these oysters. Maybe it’s because the summers have been so hot recently, that I don’t want to spend all day next to a hot grill and would rather grill pan sear some fish (that’s pan searing on a grill pan on the grill, not a grammatical error) or try this new recipe from my cousin, Tom, the third Grillin’ Fool. I’ll hand it over to him to show you exactly how to do it…

***Editor’s Note ~ Check out Tom making these grilled ousters with Heidi Glaus on KSDK Channel 5***

 

Grilled Oysters with Herb Butter Ingredients:

One dozen oysters
1/2 cup parmesan cheese
1/4 lb butter
2 tsp garlic, minced
2 tsp parsley, chopped
2 tsp thyme, chopped
Pinch of salt
Pinch of pepper
Pinch of cayenne
1 tbs lemon juice

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Herb Butter Ingredients

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Unshucked Oysters

Grilled Oysters with Herb Butter Directions:

Let the butter come to room temperature. That will allow making the herb butter much easier.

Combine all ingredients except the oysters and the cheese and put them in a bowl:

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Herb Butter Ready to be Mixed Together

Mix the ingredients together and set aside for later:

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Herb Butter Mixed Through

Now would be a good time to prepare your grill for high heat, direct grilling. While the grill is heating up, prepare the oysters.

Scrub and rinse the oysters and then remove the tops by holding each one cup side down (the deeper side of the shell), and inserting an oyster knife through hinge and then angle the knife down into the cup and turn the knife like you would turn a car key in the ignition until the hinge pops. Then angle the blade toward the top of the shell and scrape around the perimeter to separate abductor muscle from the shell (it’s the little muscle that holds the shell closed):

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Shucking the Oysters

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Shucking the Oysters

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Unhinged

Make sure to check each oyster for any grit or shell pieces that might have fallen into the the bottom shell.

Top the oysters with the herb butter (about a tablespoon each):

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Buttered Oysters

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Buttered Oysters

Then dust with them with the parm:

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Hit them with some Parm

Place your oysters on the grill:

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On the Grill

And cook at 400-450° for 4 minutes with the lid closed:

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The XL Big Green Egg Doing Its Thing

After four minutes, here’s what the grilled oysters look like:

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Ready To Eat

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Smoky Deliciousness!

Remove and enjoy!

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Plated

Grilled oysters can be a sophisticated appetizer or a main course.

If you have any questions about the date night feast outlined above feel free to leave a comment below or shoot me an email.

Grilled Oysters with Herb Butter
Oysters on the half shell are outstanding. Grilled oysters on the half shell with herb butter and cheese slathered on top are to die for
Author:
Cuisine: BBQ
Recipe type: Appetizer
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • One dozen oysters, top shell removed
  • ½ cup parmesan cheese
  • ¼ lb butter, at room temperature
  • 2 tsp garlic, minced
  • 2 tsp parsley, chopped
  • 2 tsp thyme, chopped
  • Pinch of salt
  • Pinch of pepper
  • Pinch of cayenne
  • 1 tbs lemon juice
Instructions
  1. Combine all ingredients except the oysters and the cheese in a bowl
  2. Mix all the ingredients and set aside for later
  3. Prepare the grill for high heat, direct grilling
  4. Place the oysters (top shell removed) on a platter and add about 1 tbsp of the butter concoction to each one
  5. Then add a pinch of parmesan cheese to each oyster (a pinch in terms of cheese, not in terms of a spice)
  6. Place the oysters on the grill right over the hot coals
  7. In four minutes the cheese and butter have melted and the oyster has cooked
  8. Remove from the grill and serve

 

  1. Love the oysters. Unfortunately, we’ve been unable to order them from Bob’s in some time, as the wife is preggo. I use some bread crumbs in my recipe to add a bit more “meat/stuff” on top of the shell — I got the recipe off of someone who found out Drago’s in NOLA. I find that people who are scared of seafood like that they can’t see the oyster meat. Once they scoop it all out and pop it in their mouths, they’re hooked!

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