Grilled Oysters Two Ways
Even the firmest bivalve hater will be converted by either (or both) of these recipes for grilled oysters.
·May 22, 2023
Ever accommodating, Culinary Creative Director Rhoda Boone is sharing two equally celebratory ways to prepare oysters—good news for folks too squeamish to slurp them raw off the half-shell. The first, a version inspired by the charbroiled oysters found in classic oyster bars that dot the Gulf Coast, features a rich, garlic butter sauce and Parmesan. The second turns the bloody mary on its head—instead of a cocktail garnished with various appetizers, it’s various appetizers garnished with a cocktail (in this case, a spicy tomato-vodka sauce). The vodka, while delicious, is technically optional, but it helps the sauce to emulsify. The bite and subtle heat of fresh horseradish is preferable to prepared, but ultimately, either will do.
Note: Each recipe makes a dozen oysters—feel free to choose your favorite for a full set or make a half-batch of both. Just make sure to pick oysters with a curved shell and a bit of a well in the bottom so they can hold the sauce, and use an Oyster Shucker for easy opening.
Grilled Oysters Two Ways
Even the firmest bivalve hater will be converted by either (or both) of these recipes for grilled oysters.
Rhoda Boone, Culinary Director
- For the New Orleans-Style Grilled Oysters:
- 6 tablespoons unsalted butter
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons hot sauce, plus more, for serving
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- 12 raw oysters in shell
- ½ cup finely grated Parmesan
- Rock salt, for serving
- Chopped parsley, lemon wedges, sliced French bread or saltine crackers, for serving
- For the Bloody Mary-Style Grilled Oysters:
- 4 tablespoons unsalted butter, divided
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 1 tablespoon double-concentrated tomato paste
- 2 tablespoons vodka (optional but recommended)
- 2 teaspoons hot sauce, such as Tabasco, plus more, for serving
- 2 teaspoons Worcestershire sauce
- ⅛ teaspoon celery seed
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 12 raw oysters in shell
- Rock salt
- Finely grated fresh or prepared horseradish, chopped celery leaves, lemon wedges, sliced
- French bread or saltine crackers, for serving
Make the New Orleans-Style Grilled Oysters:
Melt 1 Tbsp. butter in a small Saucepan over medium heat. Add garlic and cook, stirring, until fragrant and light golden in color, 1–2 minutes. Add remaining 5 Tbsp. butter, Worcestershire, hot sauce, dried oregano and salt, and stir to combine until butter is melted. Remove from heat. Taste and adjust seasoning; keep warm.
Scrub oysters to remove any sand or grit. Use an Oyster Shucker to pry shells open, keeping cupped side down and retaining as much liquid as possible. Cut muscles connecting oysters to shells. Place, cupped side down, on a Sheet Pan lined with rock salt (to keep from tipping) and keep chilled in fridge until ready to cook.
Prepare a gas or charcoal grill for high heat and preheat a Grill Frying Pan (if making 6 oysters at a time) or Grill Griddle (if making 12 oysters at a time). If your grill has a temperature gauge, heat grill to 450–500F, watching carefully to make sure temperature does not get too high.
Spoon about ½ tsp. of garlic-butter over oysters and into shells, then top with Parmesan. Working quickly, transfer oysters to the Grill Frying Pan or Grill Griddle. Close grill lid and cook until oysters are plump, edges curl, and cheese is melted and lightly browned, 3–5 minutes, depending on size. Transfer to a Baking Slab or Sheet Pan lined with rock salt, top oysters with parsley, and serve with lemon wedges, hot sauce, and bread or crackers with extra garlic-butter for dipping.
Make the Bloody Mary-Style Grilled Oysters:
Melt 1 Tbsp. butter in a small Saucepan over medium heat. Add garlic and cook, stirring, until fragrant and light golden in color, 1–2 minutes. Add tomato paste and cook, stirring, until brick red, about 1 minute. Add vodka, if using, and deglaze Saucepan, scraping bottom. Add remaining 3 Tbsp. butter, hot sauce, Worcestershire, celery seed, salt, and pepper, and stir to combine until butter is melted and sauce is emulsified. Remove from heat. Taste and adjust seasoning; keep warm.
Scrub oysters to remove any sand or grit. Use an Oyster Shucker to pry shells open, keeping cupped side down and retaining as much liquid as possible. Cut muscles connecting oysters to shells. Place, cupped side down, on a Sheet Pan lined with rock salt (to keep from tipping) and keep chilled in fridge until ready to cook.
Prepare a gas or charcoal grill for high heat and preheat a Grill Frying Pan (if making 6 oysters at a time) or Grill Griddle (if making 12 oysters at a time). If your grill has a temperature gauge, heat grill to 450–500F, watching carefully to make sure temperature does not get too high.
Spoon about ½ tsp. of Bloody Mary butter over oysters and into shells. Working quickly, transfer oysters to the Grill Frying Pan or Grill Griddle. Close grill lid and cook until oysters are plump and edges curl, 3–5 minutes, depending on size. Transfer to a Baking Slab or Sheet Pan lined with rock salt, top oysters with fresh horseradish and celery leaves, and serve with lemon wedges, hot sauce, and bread or crackers with extra bloody mary butter for dipping.
