Grilled Oysters
Briny grilled oysters are topped with compound butter and cooked just until bubbling for an easy, savory starter with smoky depth.
Prep 20 min · Cook 10 min · Total 30 min · Makes 12 oysters
Ingredients
- 1 dozen oysters
- 4 to 5 ounces compound butter, such as garlic-parsley butter, kimchi butter, or Parmesan-basil butter
- Seaweed or kosher salt, for serving
Directions
- Cover a rimmed baking sheet with heavy-duty aluminum foil, crumpling the foil enough to make deep grooves. Shuck the oysters, remove and discard the top shells, and settle the oysters onto the prepared pan, nestling them into the foil so they stay level and their juices remain inside.
- Fill and light 1 chimney with charcoal. Once the coals are fully lit and coated in gray ash, empty them onto 1 side of the charcoal grate. Put the cooking grate on the grill, close the lid, and heat it for 5 minutes. If you’re using a gas grill instead, turn half of the burners to the highest setting, close the grill, and heat for 10 minutes. Scrub the grate clean and oil it.
- Move the oysters onto the hot side of the grill. With 2 spoons, add 2 teaspoons (10ml) of compound butter to each oyster. Close the grill and cook until the butter has melted and the juices are bubbling, about 2 minutes. Arrange the oysters on a platter lined with seaweed or damp kosher salt to hold them steady, and serve right away.