Grilled Oysters with Garlic-Parsley Butter

By: Hannah Lee Leidy
Grilled Oysters
Photo by Jonathan Boncek

Food Culture of the South

Photo by: James Smith

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Serves 8 to 12

  • 4 tablespoons room-temperature salted butter
  • 4 tablespoons chopped parsley
  • 2 garlic cloves, minced
  • 2 tablespoons grated Parmesan
  • 2 tablespoons panko
  • 2 dozen oysters, shucked in shells
  • 2 lemons, zested and quartered
  1. Prepare the compound butter: In a food processor or stand mixer fitted with paddle attachment, combine butter, parsley, garlic, parmesan, and panko until a smooth consistency is reached. Set aside.
  2. Make the oysters: Prepare a charcoal (or gas) grill. Arrange oysters in a cast- iron pan and top each with ½ teaspoon compound butter. Grill over high heat, covered, until oysters are barely cooked through, about five minutes. Sprinkle lemon zest over top. Serve with lemon quarters and grilled bread.

From Don’t Forget the Oysters.

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