Oysters cooked over a grill are easy and delicious. They’re also a great way to entertain on the patio.
Make sure the oysters you buy are on ice the day you plan to serve them. Discard any that do not open when gently squeezed.
Prepare a large platter for serving the grilled oysters by adding a layer of coarse salt or kosher salt. This prevents the oysters from tipping over and spilling their yummy liquid.
Prep
Using a knife, carefully shuck each oyster. Rinse the shellfish under cold water to remove any dirt or debris stuck inside. If the oysters aren’t cleaned properly, they can contain grit and sand that can be unpleasant to eat. If you prefer to cook the oysters whole, line a serving plate with a layer of seaweed or use kosher salt to prevent the oysters from sliding around and spilling their liquid (most fishmongers have seaweed behind the counter). If the oysters are very tippy, make small mounds of a dry white wine, like Chenin Blanc, and nestle each one into the mound to hold them stable.
If you aren’t comfortable shucking the oysters, or you’re cooking a large quantity of them, ask your local seafood market to pre-shuck them for you (usually for an extra charge). If you choose to shuffle the oysters yourself, do so with caution; the shellfish will be very hot and the steam and liquor can cause burns.
Toss the oysters with a bit of the butter mixture and place them on the grill cup-up (the flat side of the shell facing down). Cover the grill and cook until the shellfish open and are tender, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones.
Transfer the oysters to a serving platter and top each with a teaspoon of the remaining butter mixture. Add chives or parsley if you prefer, or swap the herbs for chopped sage, thyme or rosemary to give the butter an herby flavor.
Cook
Oysters are delicious in their natural state, but they’re even more flavorful when cooked. Grilling them brings out their savory brininess and gives them a subtle smoky taste. The key to this preparation is not overcooking them, as the shells will begin to crack and become dry. To prevent this, don’t overcrowd your oysters on the grill and cook them in batches if necessary.
To ensure that your oysters are completely clean and safe to eat, scrub them with a stiff brush
Once your oysters are cleaned and purged, preheat your grill to medium-high heat. Place the oysters on the grill with the flat side down and the cupped side up. You can arrange them in rows or in a single layer.
While the oysters are grilling, prepare your wine butter herb sauce. Combine the butter, olive oil, garlic, and Essence in a small saucepan over medium-high heat until it just begins to bubble. Remove from the heat and stir in the parsley. Spoon about a teaspoon of the mixture on each grilled oyster and serve immediately.
Serve
Scrub the shellfish thoroughly, and discard any that won’t close when gently squeezed. If you’re shucking them yourself, wear a heavy-duty oven/grilling mitt or use tongs, since the liquid inside each oyster is scalding hot. Alternatively, buy pre-shucked oysters. If you do, have serving platters ready and a few towels nearby to protect your hands.
Preheat your grill to high, with direct heat targeting 500 degrees Fahrenheit. (An infrared thermometer is a handy tool for this step.) Once the grill is hot, arrange the oysters in a single layer, cupped side down. Close the lid and cook until the shells open slightly, 5 to 10 minutes. Don’t overcook, or you’ll steam out all that delicious brine and end up with shriveled, tough oysters.
While the oysters are cooking, prepare the butter sauce. In a medium saucepan, combine the butter, olive oil, garlic and Essence over mediium heat. Stir until the mixture begins to bubble and cooks, then remove from the heat and set aside until cooled slightly.
To serve, spoon a teaspoon of the butter over each oyster. Top with a sprinkle of grated cheese and return to the grill to char-broil, about 3 to 4 minutes, until bubbly and golden brown.
This recipe is delicious as-is, but feel free to customize it with your favorite toppings. Swap the Creole seasoning for Old Bay or Cajun, or add diced bacon, sauteed mushrooms or spinach, or crumbled pieces of panko breadcrumbs for a crunchy topping.
Finishing Touches
A few final notes: When grilling whole oysters, be sure to wear a heavy oven or grilling mitt and scrub the shells well to remove any grit or debris. When the bivalves are done (it will take just a few minutes for small ones, up to 10 for larger ones), their top shells should pop open slightly (sometimes just a little, other times a bit more) and that’s a good indication it’s time to remove them from the heat.
Shucked oysters, on the other hand, are much easier to keep track of during grilling; their heads will plump up and bubbling juices should be visible around the edges, indicating they’re ready for the table. If you’re grilling the oysters without the top shell, be sure to place a layer of rock salt or crumpled up aluminum foil in the bottom of a shallow pan; this helps them sit upright and prevents them from spilling their juicy contents over the grate.
The butter sauce is easy to prepare: Mix a tablespoon of softened butter with 1/4 cup of the cheese, parsley, lemon juice and garlic. When the oysters are finished cooking, top each with a spoonful of the butter mixture and serve them on a large platter. Be sure to have plenty of bread on hand to soak up all that buttery juice!
