Introduction

Grilled Oysters with Lemony Garlic-Herb Butter is a delightful seafood treat perfect for summer cookouts or special occasions. The fresh herbs and bright lemon butter enhance the oysters’ natural briny flavor, creating a rich and savory experience that’s easy to prepare on your grill.

The image shows six grilled oysters with charred, rough edges and shells of cream and light brown colors. Each oyster holds a single piece of cooked oyster meat topped with a greenish herb sauce that looks thick and slightly oily. The oysters are spread out randomly on a white marbled surface, showing a mix of dark grill marks and shiny sauce textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (1 stick, cut into pats)
1 ounce fresh parsley leaves (about 1 packed cup, roughly chopped)
1 ounce fresh basil leaves (about 1 packed cup)
6 medium garlic cloves (finely minced or pressed through a garlic press)
1 lemon (zested and juiced)
Kosher salt and freshly ground black pepper
24 oysters (scrubbed clean of any sand or grit under cool running water)

Instructions

Step 1: Prepare the grill and baking sheet. Ignite a full chimney of coals and spread them under one side of the grill once covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it so it fits inside the baking sheet and supports the cupped side of the oysters to prevent tipping.
Step 2: Prepare the garlic-herb butter. In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt, and a few grinds of pepper. Process until the herbs are finely chopped and the butter is smooth, about 30 seconds, scraping down the sides as needed. Transfer to a small, oven-safe saucepan.
Step 3: Grill the oysters. Using tongs, place the oysters with the cupped sides down over the hot side of the grill, trying to keep the juices inside as they open. Cover and check every minute. Move any oysters that start to open to the foil-lined baking sheet. After 4 minutes, transfer all remaining oysters to the foil-lined sheet. Place the saucepan with butter on the cooler side of the grill.
Step 4: Remove the top shells. Once cool enough to handle, use a butter knife or oyster knife to pry off the top shells, cutting through the muscle that holds the oyster to the shell while keeping as much juice as possible. For unopened oysters, insert the knife tip into the joint and twist firmly to release the lid.
Step 5: Cook oysters with garlic-herb butter. Spoon about a teaspoon of melted garlic-herb butter into each oyster. Return them to the hot grill grates and cook uncovered until the butter bubbles, about 1 minute. Transfer oysters back to the foil-lined baking sheet and serve immediately.

Tips & Variations

Use fresh oysters for the best flavor and ensure they are well-cleaned to avoid grit. If you prefer a different herb, tarragon or cilantro can add a unique twist.
For a spicy kick, add a pinch of red pepper flakes to the garlic-herb butter mixture.
If you don’t have a grill, you can broil the oysters in the oven on a foil-lined baking sheet until the butter bubbles and oysters are cooked through.

Storage

Grilled oysters are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently under a broiler or in a hot skillet just until warmed through to avoid overcooking and toughening the oysters.

How to Serve

Several grilled oysters are arranged on a white marbled surface. Each oyster shell is rough and charred around the edges, showing dark brown and black spots where they were cooked. Inside, the oysters sit in their irregular, off-white shells with a soft, shiny, creamy texture. On top of each oyster, there is a green herb sauce spread unevenly, with a chunky texture and some oil that gives a glossy finish. The oysters vary slightly in size, with the sauce filling most of the shell’s cavity. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the garlic-herb butter ahead of time?

Yes, you can make the garlic-herb butter a day in advance and keep it refrigerated. Bring it to room temperature or melt it gently before using it on the oysters.

How do I know when the oysters are done on the grill?

The oysters are done when their shells have opened and the butter topping is bubbling hot. Oysters that do not open after grilling should be discarded for safety.