Grilled Oysters On The Half Shell Recipes

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!

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.

GRILLED OYSTERS | TRAEGER GRILLS

Steps:

• Pour about 1/2-inch layer of rock salt on a large platter. This will help hold the oysters level once they're cooked.
• Start with oysters that are all completely closed (i.e. still alive). If any of the oysters are open, throw them away-that means that they are dead and you want them to be as fresh as possible. After purchasing the oysters, keep them on ice in a bowl in the fridge until ready to eat. Before shucking, wash and lightly scrub the oysters thoroughly in water to prevent grit from getting inside once you open them.
• Shuck the oysters. Using an oyster knife or a sturdy paring knife, hold the oyster in a towel to make it easier to hold and to protect your hand. Put the point of the knife in the "hinge" of the oyster. Push and wiggle the knife further into the oyster until it feels firmly stuck in. Apply a turning/torquing pressure to the knife to gently pop open the oyster. Being careful not to spill the juices, go around the oyster gently with the knife to completely open the oyster.
• Make sure you don't cut the meat of oyster. Pull gently until the shell pops completely open. Remove and discard the top shell. Run your knife under the oyster to release it, but leave it in the bottom shell.
• When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
• In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and dried oregano and sauté for 2-3 minutes, being careful to not let the garlic brown.
• Remove the butter sauce from the heat. Pour a spoonful of the butter mixture on each oyster.
• Place the oysters directly on the grill grates, balancing them between the bars so they don't spill. Close the lid, and cook until the juices are bubbling and the edges of the oyster meat curl slightly, 6-8 minutes.
• Remove the oysters from the grill using tongs to carefully transfer the oysters to the prepared platter with the rock salt to balance the shells. Garnish with grated parmesan and chopped parsley. The shells and juices will be very hot, so let them cool slightly before eating. Enjoy!

GRILLED OYSTERS, NO SHELL NEEDED!

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 :)