Although you can cook oysters in the shell on the grill, they tend to overcook before the shells open, so it’s usually best to shuck oysters and grill them in the half shell, like we do here. Freezing the oysters for 20 minutes before shucking them will make them easier to open. Working with one oyster at a time, press an oyster knife between the hinged end of the shell to pop the top and bottom shells apart. Run the knife along the inside of the top shell to cut the meat from the shell, and then lift off the top shell. Run the knife under the oyster to detach it from the bottom shell, but leave the oyster nestled in the liquor in the shell. The liquor should be clear. If it’s cloudy, the oyster should be discarded.
Grilled Oysters with Fines Herbes Butter
- 1 cup (8 oz./250 g) unsalted butter, melted and cooled
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- 1/4 cup (1/3 oz./10 g) chopped chervil
- 1/4 cup (1/3 oz./10 g) chopped tarragon
- 1/4 cup (1/3 oz./10 g) chopped chives
- 1 small garlic clove, minced
- 1/2 (8 oz./250 g) tsp. anchovy paste (optional)
- 1/2 (8 oz./250 g) tsp. fine sea salt
- 1/8 (8 oz./250 g) tsp. freshly ground pepper
- 24 large oysters, scrubbed and shucked (see note)
- 6 lemon wedges
1. In a bowl, stir together the melted butter, parsley, chervil, tarragon, chives, garlic, anchovy paste, salt and pepper until combined.
2. Prepare a medium-hot fire in a grill (about 375°F/190°C). Brush the grill grate and coat with oil.
3. Place the oysters directly on the grate and top each oyster with about 1 tsp. of the butter. Grill until the oyster shells char on the edges, 8 to 10 minutes.
4. Transfer the oysters to a platter and drizzle another 1 tsp. butter over each oyster. Serve hot with the lemon wedges for squeezing. Serves 6.
For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking with fire,
Grill School, by Andrew Schloss and David Joachim.