ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Oysters

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands-on time 25 mins
Total time 25 mins
Yield

Makes 4 to 6 servings

The secret to this dish, a chargrilled homage to Gulf oyster houses, is a knockout garlic-herb butter.

Ingredients

  • 2 cups butter, softened
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon hot sauce
  • 2 dozen large fresh oysters on the half shell

How to Make It

  1. Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.

  2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.

  3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.