Appetizer: United States – Grilled Oysters with Garlic Herb Butter

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 10 min

Cook 6 min

Total 16 min

Ingredients

- 12 oysters on the half shell, approx. 1.5 oz (42 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 3 cloves garlic, minced
- 1 tbsp (4 g) chopped fresh parsley, plus more for garnish
- 1 tbsp (4 g) chopped fresh thyme
- 1 tsp (5 ml) fresh lemon juice
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/3 cup (35 g) panko breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tbsp (15 ml) olive oil (for brushing the grill)
- Lemon wedges for serving
- Hot sauce for serving (optional)

Instructions

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

1. Prepare the garlic herb butter: in a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped thyme, lemon juice, salt, and pepper. Mix until smooth and well blended.
2. Preheat the grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, let coals develop an even heat. Brush the grill grate with olive oil to prevent sticking.
3. Arrange the oysters on a sturdy, heatproof pan or directly on the grill grates if shells sit level. If shells wobble, nestle them in a bed of coarse salt or crumpled foil to keep them steady.
4. Top each oyster with about 1/2 tsp (2.5 ml) of the garlic herb butter (allocate evenly), then sprinkle a pinch of panko and a small sprinkle of grated Parmesan over each.
5. Place the oysters on the preheated grill and close the lid. Grill for 3–6 minutes, checking after 3 minutes — the butter should be melted and bubbly and the panko lightly toasted; avoid overcooking the oysters.
6. Carefully remove oysters from the grill using tongs and a spatula. Garnish with additional chopped parsley and serve immediately with lemon wedges and hot sauce on the side.

1. Prepare the garlic herb butter: in a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped thyme, lemon juice, salt, and pepper. Mix until smooth and well blended.
2. Preheat the grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, let coals develop an even heat. Brush the grill grate with olive oil to prevent sticking.
3. Arrange the oysters on a sturdy, heatproof pan or directly on the grill grates if shells sit level. If shells wobble, nestle them in a bed of coarse salt or crumpled foil to keep them steady.
4. Top each oyster with about 1/2 tsp of the garlic herb butter (allocate evenly), then sprinkle a pinch of panko and a small sprinkle of grated Parmesan over each.
5. Place the oysters on the preheated grill and close the lid. Grill for 3–6 minutes, checking after 3 minutes — the butter should be melted and bubbly and the panko lightly toasted; avoid overcooking the oysters.
6. Carefully remove oysters from the grill using tongs and a spatula. Garnish with additional chopped parsley and serve immediately with lemon wedges and hot sauce on the side.