Easy Grilled Oysters
Difficulty Level: Easy
-
Prep Time:10 Minutes
-
Cook Time:PT20M10 Minutes
-
Yield:12 Oysters
Ingredients
- 12 oysters
- Flavored butter/sauce of choice (recipe or store bought see below)
- Grilled lemon halves, for serving
- 12 oysters
- Flavored butter/sauce of choice (recipe or store bought see below)
- Grilled lemon halves, for serving
Fire up the grill and savor the flavors of the PNW with fresh oysters! Top them with one of our suggested butters, or for a shortcut, grab a ready-made butter or our creamy T&C crab artichoke dip for a rich, coastal twist.
Preparation
STEP 1
If Using Shucked Oysters (Half Shell Method):
Preheat grill to medium-high.
Place shucked oysters directly on grill grates.
Top each oyster with about 1 tablespoon of prepared butter or sauce.
Close lid and grill 4–6 minutes, until butter is bubbling and oysters are just set.
Remove carefully and serve immediately with grilled lemon.
STEP 2
Grilling Oysters Whole (No Shucking Needed):
Preheat grill to medium-high.
Place whole oysters directly on the grill, cup side down.
Close lid and cook 5–8 minutes, until shells pop open.
Remove from grill using tongs and a towel to protect your hand.
Carefully pry open with an oyster knife.
Spoon butter or crab artichoke dip into the hot oyster and return to grill for 1–2 minutes, just until melted and bubbling.
STEP 3
Oysters are done when edges curl slightly and the center is plump and opaque but still tender.
Options
For extra smokey flair, use wood chips for subtle smoke.
Miso Maple Butter:
4 tablespoons unsalted butter, softened
1 tablespoon white miso
1 teaspoon maple syrup
1 teaspoon rice vinegar
Pinch chili flakes
Smokey Garlic Butter:
4 tablespoons unsalted butter, softened
1 clove garlic, finely minced
½ teaspoon smoked paprika
1 teaspoon lemon zest
1 tablespoon chopped parsley
Flaky sea salt
T&C Crab Artichoke Finish:
½ cup T&C Crab Artichoke Dip
Fresh lemon juice