I love oysters. Particularly, grilled oysters! But I almost never have them at home. It’s just too much work opening the shells.
I’ve sliced up my fingers multiple times trying to replicate the process that the experts at the oyster bar make look easy. I never bothered to invest in a full oyster shucking kit including protective gloves.
During a recent trip to Maine, my father-in-law shared his recipe for grilled oysters. He’s lucky enough to live on coastal Maine and has found a spot where he can dig his own oysters just down the road from his house, so we had plenty to work with.
But even better, this technique takes most of the work out of opening the shell!
These grilled oysters are delicious, easy, and are best eaten piping hot from the grill, with a side of bread to soak up the delicious sauce!
Add the recipe to your collection on Pinterest or bookmark for later!
- 16 fresh oysters oysters
- 4 tablespoons butter
- 4 tablespoons vegetable oil
- 3 large garlic cloves, chopped finely
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Italian seasoning*
- 1 dash of Tabasco, or similar hot sauce
- Add butter and oil to pan
- Heat over medium heat until butter is melted
- Add garlic and cook until fragrant
- Remove from heat
- Add lemon juice, hot sauce and herbs.
- Heat outdoor gas grill to medium heat
- Place unopened oysters on grill, being careful not to overcrowd them
- Grill oysters until they begin to open
- As soon as each oyster begins to open, remove from grill and use an oyster knife to finish prying the shell completely apart into two sections (this should be much more easily accomplished now with them partly open). Use a glove or kitchen glove to hold the shells, as they can be quite hot.
- Use knife to separate the oyster meat from the shell and set aside oyster meat in a bowl.
- Separate the top of the oyster shell from the bottom. The bottom of the oyster is where the oyster meat was connected to the shell and tends to be flatter, while the top is more concave, forming a shallow bowl when placed upside down.
- Discard any unopened oysters
- For the final grilling, lay out the tops of the shell on a cookie sheet to act as a bowl, and place an oyster in each one.
- Disperse half of the oyster sauce onto the oysters
- Carefully transfer the shells back to the grill on high heat, making sure not to spill the sauce.
- Add remainder of sauce
- Don't be afraid of flame ups as this will help char the outside of the shells and add the smokey flavor.
- When sauce is bubbling in the shells, remove from grill.
- Serve immediately, with a side of bread for dipping.
* Italian Seasoning is a traditional blend of oregano, marjoram, thyme, rosemary, basil, and sage.
Amount Per Serving Calories 100Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 34mgSodium 88mgCarbohydrates 3gFiber 0gSugar 0gProtein 5g
Here are some related travel stories you might enjoy:
If you happen to be traveling to New England and are looking for a premiere fly or light tackle fishing experience, our oyster chef, Captain Doug Jowett, can arrange that too!