Grilled Oysters

By MrsWheelbarrow
January 23, 2010
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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.

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Seafood|Entree|Hors D'Oeuvre|Serves a Crowd|Winter|Grill/Barbecue