Grilled Oysters

When an oyster meets the flame, delicious things can happen. At a rooftop barbecue over the weekend, we grilled some oysters (and clams too). It’s a cooking method that just might be that much easier than shucking them to slurp raw. All you have to do is throw them on the grates and wait a four or five minutes until the shells open. You have a steamed shellfish that still has enough of the salty brine to satisfy. Ours were served alongside garlic butter and mignonette sauce. We have a handful of grilled oyster recipes on the site, including Grilled East Coast Oysters with Corn Jalapeno Salsita and Bobby Flay’s Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish. And, alright, I confess that the photo above is actually a charbroiled oyster from Drago’s in Metairie, La., but you get the idea. (Photo: Sara Bonisteel)

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