Grilled Oysters

I’m a big fan of oysters on the half shell. But, every now and then, cooked oysters make their way into my dinner plans … and one the easiest way to cook oysters is to grill them in their shells. In other words, you don’t have to do any prepping other than make a sauce to serve them with. No shucking needed as the oyster shells literally “pop” open when they’re cooked—they steam inside their shells. Here’s all you need to know

By law, oysters are sold live (as are mussels and clams). The shells should be tightly shut—discard any with open or broken shells.

Grilled Oysters
A few pounds of fresh oysters
1-2 sticks of butter, melted
7-8 heads of garlic, minced
½ cup fresh parsley, chopped
Juice from one lemon

Heat grill to just over medium. You don’t want it too hot … on a scale of 1 to 10 with 10 being the hottest, aim for a 6.5. VERY IMPORTANT: Place the oysters cup side down with the hinge closest to the grill opening just in case there are any that want to “explode” off the grill grates. This way they’ll “shoot” towards the back of the grill. I’ve never had it happen, but it’s a possibility so better to be safe than sorry.

shutterstock_1321130813Close the grill lid and let cook for 10-15 minutes. The bigger the oysters, the longer the time needed to cook. You’ll know when they’re done because the shells will “pop” open not completely open, but enough that you’ll be able to tell. That’s all there is to it. Remove from the grill and pry open with an oyster knife. Serve as is or with your favorite dipping sauce. I like a combination of Tabasco with lemon, garlic, fresh parsley and melted butter. Just melt butter (clarified is best), add garlic, parsley and lemon then drizzle over oysters. People can add Tabasco as they see fit. Enjoy!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up next on the blog … turbota Mediterranean flat fish similar to halibut only far-less expensive and just as delicious. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox