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

Oyster Roast with Garlic-Parsley Butter

Photo: Jennifer Causey; Styling: Lindsey Lower

Active time 15 mins
Total time 25 mins

Serves 2 to 4


  • 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

How to Make It

  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.

The Grey, Savannah, GA