Ingredients
12 fresh oysters (preferably on the half shell)
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon hot sauce (optional)
Salt and pepper, to taste
Lemon wedges (for serving)
Execution
Preheat the Grill:
Preheat your grill to medium-high heat (about 400°F or 200°C). If using charcoal, make sure the coals are hot and evenly distributed.
Prepare the Topping:
In a small bowl, combine melted butter, minced garlic, chopped parsley, lemon juice, hot sauce (if using), salt, and pepper. Mix well to combine.
Clean the Oysters:
Scrub the oysters under cold running water to remove any grit or debris. Discard any that are open and do not close when tapped.
Place Oysters on the Grill:
Arrange the oysters on the grill grate with the cupped side down to hold the juices. You can also use a cast-iron skillet or an oyster grill tray to prevent them from falling through the grates.
Add the Topping:
Spoon the prepared garlic butter mixture generously over each oyster.
Additional tips
- Try different toppings: Experiment with different toppings like cheese, breadcrumbs, or a sprinkle of smoked paprika for added flavor.
- Add bacon: For a smoky twist, top each oyster with a small piece of cooked bacon before grilling.
- Serve with a dipping sauce: Pair grilled oysters with a tangy mignonette sauce or your favorite cocktail sauce for extra zest.
- Oyster shucking: If you’re not comfortable shucking oysters, ask your seafood market to do it for you, or look for pre-shucked options.
