GRILLED OYSTERS
Provided by Food Network
Categories appetizer
Time 1h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat a grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
BARBECUED OYSTERS
Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
- Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
- Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
- Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.
CHAR-GRILLED OYSTERS
Steps:
- For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use.
- For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
- For the oysters: Preheat the grill until it is very hot, about 400 degrees F.
- Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
- Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
- Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.
- Serve with grilled bread to soak up the juices and butter!
BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER
Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like
Provided by Rosie Birkett
Categories Snack, Starter
Time 40m
Number Of Ingredients 10
Steps:
- In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
- Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
- Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.
Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
NEW ORLEANS' DRAGO'S GRILLED OYSTERS RECIPE
Steps:
- Gather the ingredients.
- Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F. In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl.
- Place the oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right through the grill.
- Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes.
- In a small bowl, mix together the grated Parmesan and Romano cheeses. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.
Nutrition Facts : Calories 301 kcal, Carbohydrate 9 g, Cholesterol 125 mg, Fiber 0 g, Protein 17 g, SaturatedFat 12 g, Sodium 434 mg, Sugar 0 g, Fat 21 g, ServingSize 18 oysters (6 servings), UnsaturatedFat 0 g
GRILLED BARBECUED OYSTERS
Cooking Light is responsible for this recipe. DH loves oysters, so he is really looking forward to these.
Provided by SkinnyMinnie
Categories Oysters
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well.
- Prepare grill.
- Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open.
- Remove oysters from heat. Carefully open oysters, leaving on the half shell.
- Sprinkle oysters with parsley, and drizzle with sauce.
- Serve with lemon wedges.
Nutrition Facts : Calories 544.2, Fat 17.4, SaturatedFat 3.6, Cholesterol 300, Sodium 1700.2, Carbohydrate 38.5, Fiber 1.7, Sugar 2.3, Protein 57.5
SPICY BARBECUED OYSTERS
If you're intimidated by shucking oysters--this recipe for barbecued oysters is for you. When you grill them, steam builds up inside the shells until they pop open. Then you slather a little garlicky red barbecue sauce on each oyster, put them back on the grill to get hot and bubbly, and you're done. At a party, bring your oysters to the grill and show your guests how it's done so they can barbecue their own.
Provided by John Ash
Categories Healthy Oyster Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high.
- Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until it softens, about 1 minute. Remove from heat and stir in chili sauce (or ketchup), lemon juice and hot sauce.
- Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill.
- Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster "liquor" (salty seawater) doesn't spill out.
- Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 4.6 g, Cholesterol 36.8 mg, Fat 5.2 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 228 mg, Sugar 1.1 g
GRILLED OYSTERS
This is a nice start to a barbeque. I used shucked bought oysters. You can also grill them and place in a bowl and sprinkle with cilantro and let guests serve themselves. Prep time includes marinating time.
Provided by Tebo3759
Categories Healthy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together onion, hoisin, garlic& pepper flakes.
- Add oysters and marinate for 15 minutes.
- Thread 2 oysters onto each skewer.
- Place on greased grill over high heat.
- Brush with reserved marinade.
- Cook, turning once, for 2 minutes or until firm.
- Sprinkle with cilantro.
Nutrition Facts : Calories 289.3, Fat 7.5, SaturatedFat 1.6, Cholesterol 150.5, Sodium 577.6, Carbohydrate 24.5, Fiber 0.8, Sugar 5.2, Protein 29.2
THAI BARBECUED OYSTERS
Make and share this Thai Barbecued Oysters recipe from Food.com.
Provided by Ashley U
Categories Thai
Time 22m
Yield 12 oysters
Number Of Ingredients 7
Steps:
- Sprinkle a layer of rock salt in a 15x10x1-inch jellyroll pan; set aside.
- Scrub oyster shells and open, discarding tops.
- Arrange oysters over rock salt.
- Brush oysters on half shells with barbecue sauce.
- Combine breadcrumbs and remaining ingredients in a small bowl; stir well.
- Sprinkle evenly over oysters.
- Bake at 425° for 12 minutes or until oysters begin to curl.
Nutrition Facts : Calories 50.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 25, Sodium 69.9, Carbohydrate 4.3, Fiber 0.2, Sugar 0.2, Protein 5.1
GRILLED OYSTERS, NO SHELL NEEDED!
I couldn't find a good grill recipe for these tender morsels, so I created one... they turned out wonderful!
Provided by Linda Rider
Categories Seafood Appetizers
Time 2h
Number Of Ingredients 5
Steps:
- 1. Cover a piece of grilling mesh with heavy aluminum foil making rimmed edges so the juices are contained. Oil lightly. Prepare wood charcoal grill adding any wood smoke that you like with seafood or chicken.
- 2. Mix butter, crushed garlic, parsley and Cajun spice (or any spices you prefer)
- 3. Drain a dozen or so of oysters, dry each with paper towel and place on oiled aluminum foil. Dot each one with the butter mixture.
- 4. When outdoor grill is ready, cook oysters on indirect heat, turning occasionally, checking for firmness. Move each one over the coals and brown until they show grill marks and turn a slight brownish red color.
- 5. Serve with hot sauce or any of your favorite dipping sauce for oysters. ENJOY :)
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- Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
- Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
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- Turn down the heat. The only way you can really mess up a grilled oyster is to have the heat set too high. On a propane grill, keep the direct heat to medium / medium high, and consider cooking the oysters over indirect heat with the grill lid down so that it turns into an oven.
- Protect yourself. Growing up, we'd just throw the oysters on the grill whole, often cooking clusters instead of singles. If you're cooking oysters this way, be double dog certain that your heat isn't too hot, and consider pointing the hinge towards you.
- Butter. There are [at least] two things to consider when you're thinking about butter. Do you add it before the oyster is cooked, or after? The classic way to serve barbecued oysters is drizzled with garlic butter and splashed with Tabasco.
- Improvise. Don't have a grill? Put the pre-shucked oysters on a cookie tray, using rock salt to keep them upright, and bake them at 400 degrees for 8 to 10 minutes.
- Start Cupped Side Up? For decades we've grilled oysters cupped side down, and told our customers to do the same. This is still the best (and only) way to put the oyster on the grill if you're starting with a topped off oyster.
GRILLED BARBECUED OYSTERS RECIPE | MYRECIPES
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Servings 4Calories 155 per serving
- Combine the first 7 ingredients in a small saucepan, and stir well. Prepare grill. Place saucepan containing barbecue sauce on grill rack. Place oysters on grill rack, and grill 5 minutes or until a few oysters begin to open. Remove oysters from heat. Carefully open oysters with an oyster knife, leaving on the half shell.
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5/5 Total Time 40 minsServings 6
- Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.
- Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Quickly remove the top shells and loosen the oysters from the bottom shells. Top each oyster with a pat of tarragon butter and return the oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute. Serve right away.
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Category AppetizerTotal Time 20 minsEstimated Reading Time 3 mins
- Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible.
- Place oysters (cup side on bottom) on hot grill about 4 inches from hot coals. Cover barbecue with lid, open any vents, and cook 8 to 10 minutes (depending on size) or until shells begin to open to indicate doneness. Remove all oysters when the first one opens. I always personally check over all live oysters that I buy to make sure they are alive when purchasing. Some shells will not be opened, so some prying will be necessary. Using a mitt or towel to protect your hand, remove the oysters from the grill, taking care not to spill their juices.
- Pry the oysters the rest of the way open with an oyster knife, paring knife, or screwdriver. Sever the muscle that connect the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Learn how to How To Shuck Oysters.
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