Charbroiled Oysters

Published on November 6, 2019 | By
charbroiled oysters

It’s an “R” month. According to local oyster lore, the best time of the year to eat oysters in the south is from September through April. Now that most oysters are farmed rather than harvested in the wild it is safe to eat oysters year round. There are many species of oysters available across the country that are farmed in healthy waters. Strict guidelines are enforced to ensure safe conditions for human consumption. Twelve months a year, you can enjoy these tasty charbroiled bivalves. Fire up the grill!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 sticks of butter, melted
  • 2 TBSP finely chopped garlic
  • Juice of 1/2 lemon
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup grated parmesan and/or romano cheese
  • 3-4 dozen oysters on half shell
  • 1 TBSP chopped parsley

Instructions

  1. Melt butter in a small pot. Add chopped garlic and lemon juice. Heat up gas or electric grill or prepare charcoal for grilling. You want to grill the oysters over medium to high heat.
  2. Shuck oysters or buy shucked oysters. Place oysters in shells. I have some shells called SOS shells. They are stainless steel and are perfect for baking or grilling oysters.
  3. Baste generously with seasoned butter allowing some of the butter to drip onto coals and create smoke. Close the grill top so the oysters can smoke for a few minutes. If cooking on an electric or propane gas grill this may not be possible.
  4. Mix the breadcrumbs and cheese together. After about 5 minutes when the butter is bubbling, sprinkle the cheese and the bread crumb mixture equally on the oysters. The oysters are done when they start to shrink and curl up on the edges and cheese and breadcrumb mixture begins to brown. Sprinkle with chopped parsley and serve immediately.
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