Grilled oysters are an elegant and crowd-pleasing appetizer everyone will love! Rather than drowning the delicate grilled oysters in butter, extra virgin olive oil gives the lemon, garlic, and herb sauce a decadent richness while letting the oyster’s natural sweetness shine.
These garlicky, citrusy, herb-packed grilled oysters are a sure hit! Whether they’re thrown on a hot grill or broiled in the oven, cooking oysters quickly at high heat transforms them into firm yet tender delights, all while preserving their briny, rich flavor.
While I love raw oysters with just a spoonful of mignonette sauce, even oyster skeptics will love this simple recipe for grilling oysters. Cooked oysters are often served drenched in melted butter, but extra virgin olive oil is a healthy swap that’s just as tasty and even more flavorful. Fruity and peppery, it’s the perfect partner for fragrant garlic and fresh herbs.
You’re probably wondering if this recipe requires you to pry open the oysters yourself. The short answer is yes, but I’ll take you through all the steps in my guide on how to shuck oysters. And if you’re still feeling nervous, you can place the oysters directly on the grill for a few minutes. This starts the job for you, as the heat lifts the shells open just enough to make shucking them a cinch!
Table of Contents
What is in this Grilled Oysters Recipe?
Here are the ingredients you’ll need to grill oysters, along with one suggestion: rock salt. Also called “ice cream salt,” it’s a pretty way to serve the oysters while keeping them level. You’ll typically find it in the spice aisle (or you can use rice in a pinch).
- Extra virgin olive oil: For this recipe, choose a fruity, mild-tasting oil like our Italian Nocellara.
- Garlic: Pungent and assertive, garlic gives the herb sauce a bite.
- Aleppo pepper or chili pepper flakes: Mildly spicy and fruity, Aleppo pepper will add less heat to the sauce than chili flakes.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Find Aleppo Pepper at our shop.
- Lemon juice adds a welcome note of fresh acidity to the sauce.
- Kosher salt balances the acidity.
- Freshly ground black pepper gives the sauce a kick.
- Fresh herbs: I love the mild anise flavor of fresh tarragon with oysters, but parsley and basil are also lovely in this sauce.
- Oysters: The types of oysters available at your local fishmonger will depend on where you live. In the US, two species are commonly available: Pacific and Atlantic, with dozens of variety names that reflect where they were grown. Flavors range from earthy and mineral to briny to creamy. Either variety works well with this recipe.
- READ MORE: Our guide to buying and shucking oysters.
How to Grill Oysters
You do need to shuck the oysters to make grilled oysters, but you have two options: open them before cooking or after they’ve been on the grill. I like to simply shuck them from raw using this method, which saves me the extra step at the grill.
If you’re nervous about shucking the oyster, though, you can place them on the grill whole, the heat will open them slightly, and then you can pry the shells open all the way and continue with the recipe. Here are the steps:
Get Ready
- Make the sauce: Heat 2 tablespoons oil in a small saucepan over medium-low. When the oil begins to shimmer, add 2 minced garlic cloves and 1/4 teaspoon Aleppo pepper or chili flakes. Sauté until fragrant, about 30 seconds, then add 1 teaspoon lemon juice, 1/4 teaspoon salt, and a few grinds of black pepper. Remove from heat and transfer to a small bowl. Stir in 1 tablespoon minced parsley, basil, or tarragon.
- Preheat the grill: Heat a gas grill to its highest setting (usually around 400-500°F), close the lid, and preheat for at least 10 minutes.
Option 1: Shuck and Season the Raw Oysters
- While the grill is heating, shuck the oysters. Follow my guide here.
- Season the oysters: Fill a cast-iron skillet or other oven-safe pan with the rock salt. Nestle the shucked oysters in the salt, being careful not to spill the juices. Divide the sauce evenly over the oysters, about 1/2 teaspoon per oyster.
- Grill the oysters: Place the skillet on the very hot, preheated grill. Cover and cook for 4-6 minutes, or until the oyster’s edges curl slightly. The oysters should not be completely cooked through or they will be rubbery.
Option 2: Start on the Grill
- Place the whole oysters with the flat shell up on the very hot preheated grill. Cover, and cook until the oyster opens slightly, 1-3 minutes.
- Shuck the partially opened oysters: Use tongs to transfer each oyster to a plate or cutting board. Let cool slightly, then use your oyster knife to pry them open (using the same techniques as the raw oyster).
- Season the oysters: Fill a cast-iron skillet or other oven-safe pan with the rock salt. Nestle the shucked oysters in the salt, being careful not to spill the juices. Divide the sauce evenly over the oysters, about 1/2 teaspoon per oyster.
Serve the Grilled Oysters
- Serve immediately directly from the cast iron pan: Be careful not to touch the hot sides!
- Or transfer to a serving dish. In that case, two cups of rock salt onto a platter or large, shallow bowl, and carefully transfer the hot oysters. Don’t worry, the shells cool down very quickly, so you can do this with your hands.
Ways to Mix it Up
For oyster newbies, an assertively flavored sauce can be a real bonus. But as long as you include the essential elements of aromatics, herbs, heat, and acid, the ingredients are up to you. Here are some ideas:
- Replace the garlic with finely chopped shallots, red onion, or scallions.
- Use your favorite fresh leafy herbs, such as parsley, basil, or tarragon; or a combination.
- Perk up the flavor with freshly ground black pepper or finely minced serrano peppers instead of red pepper or Aleppo.
What to Serve with Grilled Oysters
Grilled Oysters make a sumptuous appetizer or first course, but you’ll want to follow it up with something more substantial. Since the grill is already hot, why not make it a surf and turf night with this garlic and herb-marinated Grilled Skirt Steak? There’s also room for a smokey Grilled Romaine Salad on the side.
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Grilled Oysters
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon Aleppo pepper or red pepper flakes
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon finely minced parsley, basil, or tarragon
- 3-4 cups rock salt (optional, see note)
- 12 whole live oysters, shucked (see note)
Instructions
- Make the sauce: Heat the oil in a small saucepan over medium-low heat. When the oil begins to shimmer, add the garlic and Aleppo pepper or chili flakes. Saute until fragrant, about 30 seconds, then add the lemon juice, salt, and a few grinds of black pepper. Remove from heat and transfer to a small bowl. Stir in the herbs.
- Preheat the grill: Heat a gas grill to the highest setting (usually around 400-500°F), close the lid, and preheat for at least 10 minutes.
- Season the oysters: While the grill is heating, fill a cast-iron skillet or other oven-safe pan with the rock salt. Nestle the shucked oysters in the salt, being careful not to spill the juices. Divide the sauce evenly over the oysters, about 1/2 teaspoon per oyster.
- Grill the oysters: Place the skillet on the very hot, preheated grill. Cover and cook for 4-6 minutes, or until the oyster’s edges curl slightly. The oysters should not be completely cooked through or they will be rubbery.
- Serve: You can serve the oysters directly from the cast iron pan (be careful not to touch the hot sides!). Or transfer to a serving dish. In that case, pour two cups of rock salt onto a platter or large, shallow bowl, and carefully transfer the hot oysters to the serving dish, nestling them into the rock salt. Don’t worry, the shells cool down very quickly, so you can do this with your hands.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
- Rock salt: Also called ice cream salt, this makes for a prettier presentation and keeps the oysters upright. You can find it at most supermarkets, typically in the spice aisle along with the other salts. Other options:
- White rice.
- Lay the oysters directly on the grill. Be very careful as you don’t want to lose any of the precious flavorful juices!
- Two options for shucking the oysters:
- Shuck from raw following our guide.
- Use the grill’s heat:
- Place the whole oysters with the flat shell side up on the very hot, preheated grill. Cover and cook for 1-3 minutes.
- The oysters should now be slightly open. Use tongs to transfer each oyster to a plate or cutting board.
- Let cool slightly, then use your oyster knife to pry them open using the same techniques as the raw oyster. Dress them and return them to the grill until the sides curl.
Nutrition
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