Grilled Oysters

By • January 23, 2010 7 Comments

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Author Notes: A group of us spent New Years Eve together for years, and these oysters (and ice cold martinis) always started us off. Easy to make, without the metal glove, the palm punctures, or the hassle of shucking. I think they taste just like the sea, and are well worth trudging through the snow to the grill.MrsWheelbarrow

Serves many

For the oysters

  • dozens of fresh oysters
  1. Get your grill really nice and hot. Scrub the oysters to remove any dirt or sediment and set them out on a sheet pan with the curved side down.
  2. Put the oysters on the grill curved side down and wait a minute or two until the oyster pops open.
  3. Remove the oysters from the heat as they open up and pry off the top shell.
  4. Drizzle a little mignonette sauce over the oyster, and slurp. The curve in the shell captures the oyster liquor. Or, cut up a few lemons, because on that lovely oyster, a squeeze of lemon juice is just about perfect.
  5. If you're nice, you might carry some of the oysters in to the folks who won't put their boots on to come out to the grill. Or not.
  6. And if you're really nice, you'll make that red cocktail sauce (ketchup/lemon/horseradish) for people who insist on ruining their oysters.


  • 2 shallot, minced fine
  • excellent sherry vinegar
  • Salt & Pepper, to taste
  1. Mix everything together a little ahead of the time you'll be serving the oysters. The shallots pickle in the vinegar so they aren't sharp at all, and make for a nice crunchy experience with the slightly warm oyster. Sometimes I add chopped parsley and lemon zest.

More Great Recipes: Fish & Seafood|Entrees|Hors d'oeuvres

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Comments (7) Questions (0)


over 3 years ago krusher

I LOVE oysters, especially the small sweet creamy Sydney rock oysters. Thank you. I shall take from this so lovingly given and use it in the future ... probably until I die. Yum!


over 5 years ago menumaniac

Great recipe. Simple and delicious!


over 5 years ago Loves Food Loves to Eat

My dad loves raw oysters, and when I was little, he would grill a few up for us squeamish kids and top with a little bbq sauce to be slurped down as we stood next to the grill... this totally brought back those memories! Sounds fantastic!


over 5 years ago Food Blogga

I love this! Simple and full of flavor.


over 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

The oysters go right on the grill grate. I use big tongs or an oven mitt to put them down and pick them up. The sheet pan simply makes it easier to carry the oysters to, and, especially, from the grill, when they are ajar and the liquid could escape.


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I want these right now! Q: do you set the pan on the grill, or place oysters directly on grate?


over 5 years ago lastnightsdinner

Perfect, just perfect.