For the backyard shucker
Garlic-butter grilled oysters
Garlic, parsley and lemon over oysters grilled in their half shells. A thermometer matters more than a bubbling topping.
4 as a starter · 25 minutes
Cook oysters thoroughly. Keep refrigerated at 40°F (4°C) or colder. Raw or undercooked oysters can cause serious illness. These recipes use fully cooked oysters. For cooked shellfish, reach 145°F (63°C) for 15 seconds. Timing is a guide; verify the food. Public-health cooking guidance ↗
Ingredients
- 12 freshly shucked oysters in clean, heat-safe half shells, held cold
- 3 tablespoons (42 g) unsalted butter, softened
- 1 small garlic clove, finely grated
- 1 tablespoon chopped parsley
- 1 teaspoon finely grated lemon zest
- Black pepper and lemon wedges
Method
- Heat a grill to medium-high. Mix butter, garlic, parsley, lemon zest and a pinch of pepper.
- Set the oysters level on the grill grate using a heat-safe shellfish rack if needed. Add about 3/4 teaspoon of butter to each.
- Close the lid and cook, checking after 8 minutes. Use a food thermometer in the oyster meat, away from the shell. Continue until each reaches 145°F (63°C) for 15 seconds; time varies with oyster size and grill heat.
- Lift shells with heat-safe tongs and place on a stable platter. Serve hot with lemon.
Bubbling butter or a curling edge is not a substitute for the temperature check. Opening an unshucked oyster on a grill alone does not prove safe cooking.
Original recipe developed for this site. Not kitchen-tested; yields and timing are starting estimates. Contains shellfish. Check ingredient labels for milk, wheat, egg, soy and other allergens. Refrigerate leftovers promptly and use within 3-4 days; never leave perishable food out over two hours (one hour above 90°F / 32°C).
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