Best Grilled Oysters Recipe – How To Make Grilled Oysters

PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS

Sure, there are people who know how to handle an oyster knife, but let’s face it: shucking raw oysters is a pain. (Sometimes even literally…yuck!) Instead, we prefer to throw the oysters on the grill. They are the perfect appetizer to impress at a modern backyard barbecue. Serve them before a meal of grilled pizza and grilled cabbage “steaks”. Or bring them inside and serve them before a classic steakhouse meal with steak fries and creamed spinach.

Broiling not only makes oysters easier to shuck and serve – the heat loosens the shell, which means you just need to gently remove the lid – it also increases their briny flavor and imparts a subtly smoky char. You’ll drizzle a little kimchi butter on each open oyster and return them to the grill until the butter melts and mixes with the liquid in the oyster. Truly, this is paradise. Keep the kimchi butter recipe in your back pocket to toss it with pasta and peas or spread it on toast and top it with a fried egg.

All oysters vary in their salinity; therefore, the amount of salt you add will also vary. Ask your fishmonger about the salinity of the oysters you choose. A fun and functional way to serve your grilled oysters is on a bed of coarse salt. Not only does it make an attractive presentation, but it stabilizes the oyster to prevent butter and juices from spilling out before you swallow them.

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Yields:

6


portions

Preparation time:

0

hours

5

minutes

Total time:

0

hours

25

minutes

4 tbsp.

(1/2 stick) butter, room temperature

24


medium to large oysters

Finely chopped fresh cilantro, hot sauce and lemon wedges, to serve

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  1. In a mini food processor, blend the kimchi until finely chopped. Add the butter and mix until well blended. Alternatively, finely chop the kimchi with a knife and toss with butter in a medium bowl.
  2. Prepare a grill over medium-high heat. Place the oysters on the grill, flat side up. Cover and grill until oysters open slightly, 5 to 7 minutes.
  3. Transfer the oysters to a cutting board. Using tongs or a tea towel, hold the oyster firmly with one hand. Using an oyster knife in the other hand, remove the lid. Cut the muscle from the flat side of the shell and strip the meat from the bottom of the shell. Add about 1/2 tsp. kimchi butter and a small pinch of salt to each oyster. Continue grilling, being careful not to spill any liquid, until the butter is melted, about 1 minute more.
  4. Transfer the oysters to a dish. Garnish with cilantro. Serve with hot sauce and lemon wedges.

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grilled oysters

PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS

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