Go Back
+ servings

Grilled Oysters with Parmesan Garlic Butter

Hot grilled oysters with garlic and butter. No better way to eat oysters.
5 from 1 vote
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Main Course
Cuisine American
Servings 4
Calories 445 kcal

Equipment

  • Large bowl
  • scrubber
  • Oyster shucker
  • Microwave
  • Tongs The longer, the better
  • Serving platter

Ingredients
  

  • 1.5 pounds fresh oysters in the shell about 24 oysters
  • 8 ounces stick butter
  • 3 large cloves garlic finely minced or pressed
  • 1 TBS chili paste
  • 3 TBS chopped fresh parsley
  • 4 TBS grated Parmesan cheese
  • Freshly ground black pepper to taste

Instructions
 

  • Wash and scrub the oysters in cold running water, removing any sand, mud or loose shell. Place the clean oysters in a big bowl and keep refrigerated until ready to use ( the same day)
  • Melt the butter in the microwave in a microwave-safe bowl. Time varies, but mine takes about 15 seconds. Add the garlic, chili paste, cheese and pepper. Salt is not needed because the oysters are already salty.
  • Heat a grill to high heat. I use propane but charcoal grilling works well too. Remove oysters from the bowl and place on the grill using tongs.
  • Discard any oysters that are already open. You want them to be tightly closed. Place them on the grill with the bowl shaped side of the shell down.
  • Grill the oysters until they pop open a little bit. Remove from the heat with the tongs, and use an oyster shucker to pry and twist the oyster apart.
  • Careful, it's HOT! Shucking oysters can be dangerous so never use a sharp knife. Use heat proof gloves or potholders to handle the oysters.
  • Once the oyster is open, scrape the flesh away from the muscle that attaches it to the shell. Scrape off the muscle and discard if it is on the bowl shaped side of the shell.
  • Place the oyster flesh in the bowl shaped shell and set it aside. Discard the other side of the shell.
  • When all the oysters are open and ready to go, place them, in their shells, back on the grill with the tongs.
  • Pour the butter mixture over the oysters with a spoon, dividing it equally.
  • Continue cooking the oysters until their "liquor" has burned off, leaving just the butter and cheese. They should be lightly golden brown.
  • Don't overcook them or they will be rubbery. Be careful when cooking the oysters with the butter. There is a lot of spitting and sputtering.
  • Remove the oysters with the tongs to a serving platter. I like to serve them nestled into a bed of coarse kosher salt.
  • Today I used Black Hawaiian salt. The salt keeps the oysters upright so you don't lose any of the delicious garlic butter.
  • Enjoy piping hot with a dash of hot sauce if you like.

Nutrition

Nutrition Facts
Grilled Oysters with Parmesan Garlic Butter
Amount per Serving
Calories
445
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
10
g
50
%
Trans Fat
 
8
g
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
23
g
Cholesterol
 
11
mg
4
%
Sodium
 
465
mg
19
%
Potassium
 
83
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
312
IU
6
%
Vitamin C
 
5
mg
6
%
Calcium
 
76
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

Keyword butter, grilled, oysters
Tried this recipe?Let us know how it was!