May signals that outdoor season is fully underway, and that means patios are ready, decks are set, and grills are heating up. Grilled Oysters with Herb Butter are a natural fit for the season, keeping preparation simple while delivering bold, satisfying flavor outdoors.
The herb butter takes just minutes to prepare and can be made up to three days ahead. Fresh parsley, chives, and tarragon blend with garlic, softened butter, lemon zest, and lemon juice until smooth. Season with salt and pepper, and it's done. Having it ready in advance means nothing is left to manage once everyone is outside.
At the grill, oysters go directly on the grates cupped side down. Cover and let the heat work for about two minutes until the shells begin to open. Transfer them to a platter, pry each shell fully open with an oyster knife, and keep the cupped side down to hold the natural juices. Cut the muscle connecting each oyster to its shell, spoon on the herb butter, and serve warm with lemon wedges and hot sauce alongside.
The result is clean, bright, and satisfying. Oysters bring natural brininess, the grill adds a touch of smokiness, and the herb butter ties it together with richness and citrus. Lemon wedges and hot sauce let each person dial in their own preference.
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Grilled oysters work just as well as a quiet opener for two as they do passed around at a weekend cookout. Easy to prepare, quick to cook, and genuinely crowd-pleasing, this recipe is a reminder of what outdoor grilling is all about: good food, good company, and every reason to stay outside a little longer.
Serves 4
Grilled Oysters with Herb Butter Ingredients
- 3 dozen large oysters
- Herb butter
- Lemon wedges (for serving)
- Hot sauce (for serving)
Herb Butter
- 1 cup (packed) fresh herb leaves (such as flat-leaf parsley, chives, and tarragon)
- 1/2 small garlic clove
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 teaspoon finely grated lemon zest
- 1teaspoon fresh lemon juice
- Kosher salt, freshly ground pepper
Grilled Oysters with Herb Butter Directions
- Prepare a grill for medium-high heat.
- Scrub oysters.
- Place the oysters, cupped side down, on the grate, cover the grill, and grill until the oysters begin to open, about 2 minutes.
- Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or a screwdriver to pry the shells open, keeping the cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut the muscles connecting the oysters to the shells.
- Serve warm with butter, lemon wedges, and hot sauce
Herb Butter
- Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.
Do Ahead: Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Taken from bonappetit.com
