Grilled Oysters
You have two options for grilling oysters: Shuck them from raw, or let the heat of the grill start the process for you. I find shucking them, loading them with the garlicky citrus sauce, and throwing them on the grill to be the easiest. That said, if you're new to shucking oysters, see the notes section below for how to use the heat of the grill.
Servings: 4
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
Calories: 67.2kcal | Carbohydrates: 0.8g | Protein: 0.4g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.1g | Trans Fat: 0.003g | Cholesterol: 1.7mg | Sodium: 85032mg | Potassium: 39.5mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 123.4IU | Vitamin C: 2.3mg | Calcium: 59.8mg | Iron: 1.1mg
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