Entree: United States – Gulf Coast – Grilled Oysters (Chargrilled Gulf Coast oysters topped with a garlic-herb butter and savory seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 Gulf oysters on the half shell, approx. 18 oz (510 g) shucked meat
- 6 tbsp (85 g) unsalted butter, softened
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 3 tbsp (45 ml) finely chopped green onions (scallions)
- 3 tbsp (45 ml) Worcestershire sauce
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) hot sauce (optional)
- 1/4 cup (25 g) finely grated Parmesan cheese
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) olive oil
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Show original ingredient measurements

- 12 Gulf oysters on the half shell, approx. 18 oz (510 g) shucked meat
- 6 tbsp (85 g) unsalted butter, softened
- 3 cloves (9 g) garlic, minced
- 3 tbsp (45 ml) finely chopped green onions (scallions)
- 3 tbsp (45 ml) Worcestershire sauce
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) hot sauce (optional)
- 1/4 cup (25 g) finely grated Parmesan cheese
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) olive oil
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the compound butter by combining the softened butter, minced garlic, chopped green onions, Worcestershire sauce, lemon juice, hot sauce (if using), parsley, olive oil, salt, and pepper in a bowl; mix until smooth and refrigerate to firm slightly.
2. Preheat a gas or charcoal grill to medium-high heat (about 450–500°F / 230–260°C). Arrange oysters on a grill-safe pan or directly on the grill grates nestled in rock salt or an inverted baking sheet to keep them level.
3. Spoon about 1 tsp (5 ml) of the compound butter mixture onto each oyster and sprinkle with a little grated Parmesan. Place pan or oysters on the grill and close the lid.
4. Grill until the oyster edges begin to ruffle and the butter is bubbly and slightly browned, about 5–7 minutes. Watch carefully to avoid overcooking.
5. Remove oysters from the grill, transfer to a platter, garnish with extra parsley and lemon wedges, and serve hot.

1. Prepare the compound butter by combining the softened butter, minced garlic, chopped green onions, Worcestershire sauce, lemon juice, hot sauce (if using), parsley, olive oil, salt, and pepper in a bowl; mix until smooth and refrigerate to firm slightly.
2. Preheat a gas or charcoal grill to medium-high heat (about 450–500°F / 230–260°C). Arrange oysters on a grill-safe pan or directly on the grill grates nestled in rock salt or an inverted baking sheet to keep them level.
3. Spoon about 1 tsp of the compound butter mixture onto each oyster and sprinkle with a little grated Parmesan. Place pan or oysters on the grill and close the lid.
4. Grill until the oyster edges begin to ruffle and the butter is bubbly and slightly browned, about 5–7 minutes. Watch carefully to avoid overcooking.
5. Remove oysters from the grill, transfer to a platter, garnish with extra parsley and lemon wedges, and serve hot.