Grilled Oysters With Lemony Garlic-Herb Butter Recipe
This recipe for Grilled Oysters with Lemony Garlic-Herb Butter offers a vibrant and flavorful way to enjoy fresh oysters. The oysters are grilled directly on the BBQ for a smoky char, then topped with a bright and aromatic butter mixture made from fresh herbs, garlic, and lemon. Perfect for seafood lovers craving a rich yet fresh appetizer or a delightful starter for any outdoor gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 oysters (serves 6-8 as appetizer) 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Butter and Herb Mixture
- 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, roughly chopped)
- 6 medium garlic cloves (finely minced or pressed through a garlic press)
- 1 lemon (zested and juiced)
- Kosher salt (large pinch)
- Freshly ground black pepper (a few grinds)
Main
- 24 oysters (scrubbed clean of any sand or grit under cool running water)
Instructions
- Prepare the grill and baking sheet: Ignite a full chimney of coals and spread them under one side of the grill, allowing them to become covered in gray ash. Alternatively, heat half the burners on a gas grill to high. Cover and preheat the grill for 10 minutes. Meanwhile, crumple a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet so it fits inside and can support the cupped oysters without tipping.
- Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, salt, and pepper. Process for about 30 seconds, scraping the sides as needed until the herbs are finely chopped and the mixture is smooth but with no large butter chunks. Transfer the mixture to a small oven-safe saucepan.
- Grill the oysters: Using tongs, place the oysters on the hot side of the grill with the cupped side down. Arrange carefully so the juices do not spill out as they open. Cover and cook, checking every minute. Transfer any oysters that start to open to the foil-lined baking sheet. After 4 minutes, move all oysters to the foil-lined sheet regardless of open status. Place the saucepan with butter on the cooler side of the grill.
- Remove the top shells: Once the oysters are cool enough to handle, use a butter or oyster knife to pry off the top shells by severing the muscle attaching the shell, trying to keep as much juice as possible in the shell. For unopened oysters, insert the knife tip into the joint and twist firmly to release the lid.
- Cook oysters with garlic-herb butter: Spoon about a teaspoon of the melted garlic-herb butter onto each oyster. Return the oysters to the hot grill grates, uncovered, and cook until the butter mixture bubbles and heats through—about 1 minute. Transfer the oysters back to the foil-lined baking sheet and serve immediately.
Notes
- Use fresh oysters for the best flavor and ensure they are properly cleaned to avoid grit.
- Do not discard the oyster juice as it adds moisture and flavor during cooking.
- If you don’t have a food processor, finely mince herbs and garlic and mix by hand with softened butter.
- Keep an eye on the oysters while grilling to prevent them from drying out or overcooking.
- Serve immediately after adding the butter for the best taste and texture.
Keywords: grilled oysters, oyster recipe, garlic herb butter oysters, BBQ oysters, seafood appetizer, lemon butter oysters
