Grilled Oysters with Parmesan Garlic Butter

Grilled oysters with lettuce and sour cream.

Grilled Oysters with Parmesan Garlic Butter

Hot grilled oysters with garlic and butter. No better way to eat oysters.

Course Main Course

Cuisine American

Keyword butter, grilled, oysters

Budget Splurge

Prep Time 20

Cook Time 18

Total Time 38

Servings

Calories 653kcal

Equipment

Large bowl
Scrubbing brush
Oyster shucker
Microwave
Tongs The longer, the better
Serving platter

Ingredients

12 large fresh oysters in the shell about 12 oysters
6 ounces butter
3 large cloves garlic finely minced or pressed
1 tablespoon chopped fresh parsley
3 tablespoons 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). Do not cover with plastic wrap! Use a clean dishtowel to cover the bowl.
Soften the butter by leaving it out at room temperature. You can also do this in the microwave. Time varies, but mine takes about 10 seconds. Don't melt the butter. I have learned through experience that pouring melted butter onto an oyster on a hot grill will get your arms splattered with hot butter.
Put the butter in a medium bowl.
Add the garlic, cheese, parsley, and pepper. Salt is not needed because the oysters are already salty.
Heat an outdoor grill to high heat. I use propane but charcoal grilling works well too. I would never attempt this on an indoor grill due to the amount of smoke you get.
Remove the clean oysters from the bowl and place on the grill using tongs. Place them with the flattest side of the shell down. Discard any oysters that are already open! Never eat opened mollusks! You want them to be tightly closed.
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.
Save the half of shell that contains the oyster. Put it back on the hot grill. Discard the other side of the shell.
Place the butter mixture over the oysters with a spoon, dividing it equally.
Add a couple drops of hot sauce if you like or wait and add it at the table.
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 the oysters or they will be rubbery. Be careful when cooking oysters with butter. There is a lot of spitting and sputtering.
Remove the oysters with the tongs to a serving platter. Keep the oysters upright so you don't lose any of the delicious garlic butter.
Optional: You can add more Parmesan cheese after removing the oysters from the hot grill.
Enjoy piping hot with a dash of hot sauce if you like.

Nutrition