Let's Get Ready for the Weekend!

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Grilled Oysters.....as simple as you like or as complicated as you want. How about on a scale of 1 to 10, 1 being all natural, nothing added and 10 being an image of a loaded baked potato with so many toppings you can't even see the oyster, let alone taste it. With that being said, this recipe is a solid 3. Cajole your non oyster eating friends to try one....that slippery feeling they get when eating them raw is gone leaving a wonderfully textured and flavored gem of the sea!

Grilled Oysters

Serves 2 to 3 as an appetizer.  Easily extend the recipe to accommodate more oysters. 

Total time:  1 hour

Ingredients

Oysters

1 dozen oysters. 

Compound Butter (recipe for 3 dozen oysters)

1 cup (packed) fresh herb leaves (such as flat-leaf parsley, chives, and tarragon)

1/2 small garlic clove

1/2 cup (1 stick) unsalted butter, room temperature

1/4 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Kosher salt, freshly ground pepper

To Serve

Seaweed or kosher salt, for serving

Preparation

Herb Butter

Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper. 

DO AHEAD: Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Shuck the Oysters

Line a rimmed baking sheet with heavy-duty aluminum foil, crinkling it up to create deep creases. Shuck oysters, retaining as much of the oyster liquor as possible, discard top shells, and place them on the foil-lined baking sheet, using foil to keep them upright so that juices do not spill out.

Shuck as many oysters as you feel you can keep track of. Remember, you want to avoid overcooking, so it's better to work in several smaller batches that you can manage rather than one large batch that might overcook.

If you're new to shucking, take it slow, protect your hand with a glove, and brace the oyster against a work surface.   Check online for "how to shuck oysters" videos.

Heat the Grill

Heat your grill until it's nice and hot. This is a quick-cooking dish, so the hotter the better.

Add about a tablespoon of butter to each oyster. 

Arrange the oysters on the grill with the oysters facing up.  Line them up  in rows on the grill using the grates to stabilize them as they roast.

Close the grill and cook the oysters for 3 to 4 minutes. Check them after this time. The oysters should be just barely starting to shrink and you should see some caramelization in the butter around the edges. Cook for another 30 seconds if needed; it's better to under cook the oysters than overcook them.

Serve Immediately: Eat the oysters as soon as they're cool enough to pop in your mouth. Have plenty of bread on hand to mop up the leftover butter.

Plating/Presentation

Most fishmongers carry seaweed behind the counter. Ask for it when purchasing your oysters. Lining your serving plate with seaweed will allow you to keep the oysters stable. If using kosher salt instead, put a cup of kosher salt in a bowl and moisten with water, 1 tablespoon at a time, until it has the consistency of wet sand. Place small mounds of moistened salt on your serving platter and nestle an oyster into each mound to hold them stable.

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