Oyster Roast with Garlic-Parsley Butter

Coastal Living
Oyster Roast with Garlic-Parsley ButterRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Serves 2 to 4


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4 garlic cloves
2 shallots, halved
2 cups (16 oz.) unsalted butter, softened
2 cups loosely packed fresh flat-leaf parsley leaves
1 tablespoon ground sumac
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 dozen oysters in the shell


Active: 15 Minutes
Total: 25 Minutes

1. Pulse garlic and shallots in a food processor until finely chopped, 3 to 5 times. Add butter, parsley, sumac, salt, and cayenne pepper, and process until well combined, about 1 minute. Cover and chill for at least 1 hour.

2. Preheat grill to medium-high (400°F to 450°F). Arrange oysters in a single layer on grill; cover with wet burlap or towel. Grill oysters, covered, until oysters open, 10 to 12 minutes. Using tongs, carefully transfer roasted oysters to a platter.

3. Melt 1/2 cup of the garlic butter in small saucepan over medium. Remove and discard top shells from oysters, and spoon 2 teaspoons melted Garlic-Parsley Butter on each oyster. Serve immediately. Reserve remaining butter for another use.

Created date

October 2016