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.
HOW TO GRILL OYSTERS
SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill.
Provided by januarybride
Categories Healthy
Time 6m
Yield 2 dozen, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells).
- Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped. Discard any oysters that don't close.
- Place the oysters on the grate with the deeper shell down to hold in the juices.
- Grill for 5-8 minutes. Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open) dumping out the juices onto the coals. Do not delay in removing them from the grill, as they will cook up to nothing!
- Pry off top shells with an oven mitt, pull the oyster off of the top shell. Dump out juices, return oyster to the shell and serve immediately.
Nutrition Facts : Calories 243, Fat 6.9, SaturatedFat 1.5, Cholesterol 150, Sodium 318, Carbohydrate 14.8, Protein 28.4
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.
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
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!
BARBEQUED OYSTERS
Simple and easy, these wonderfully flavorful shellfish delights will impress your guests. Try preparing them on the grill for exciting outdoor fun. Don't forget to keep your eyes open for the occasional pearl!
Provided by Dan
Categories Seafood Shellfish Oysters
Time 45m
Yield 15
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the oysters on a large baking sheet and cook 8 to 15 minutes in the preheated oven, or until the shells have opened.
- Squeeze the juice and pulp from the limes into a small serving bowl. Mix in the pepper.
- Serve oysters on the half shell with the sauce.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.1 g, Cholesterol 15.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 6.2 g, SaturatedFat 0.1 g, Sodium 27 mg, Sugar 1 g
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
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 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
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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.
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- To shuck each oyster, place shell, cupped side down, on a heavy towel. Grip curved end of shell with a towel and hold oyster level. Firmly insert an oyster knife into hinge at narrow end of oyster between top and bottom shell; twist to open. Slide oyster knife along underside of top shell to cut adductor muscle and free oyster. Remove top shell. Slide knife under oyster to cut free. Leave in shell and set shell side down on a tray.
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HOW TO GRILL OYSTERS – HAMA HAMA OYSTER COMPANY
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Estimated Reading Time 4 mins
- 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.
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Cuisine AmericanCategory AppetizersServings 8Total Time 45 mins
- In a sauce pan simmer butter, garlic, lemon juice, Worcestershire sauce and Tabasco sauce for 15 minutes.
- Preheat barbecue grill to medium-high. 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 (cupped-side down) on hot grill about 4 inches from heat. 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.
- Using a mitt or towel to protect your hand, remove the oysters from the grill when the first one opens, taking care not to spill their juices. Some shells will not be opened, so some prying will be necessary. Pry the oysters the rest of the way open with an oyster knife, paring knife, or screwdriver.
- Sever the muscle that connects the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Spoon oyster sauce over each opened oyster. Serve immediately. Serves 8-9
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