Raw oysters on the half-shell are a delicious delicacy, but shucking the oysters is not an easy feat. Cooking them on the grill, however, eliminates the need for struggling with a sharp knife and results in the mollusks having a subtle smokey taste. Just be sure to follow the steps and exercise some caution as there is a risk of one or more oysters bursting open.
This method works withany type of oyster,but super small Olympias, Kumamotos, or other Pacific oysters can get lost through the cooking grate.If you want to grill particularly small oysters, set them on a piece of foil with a few holes punched in it. You can grill as many oysters as fit on your grill. Plan on 4 to 6 oysters per person as an appetizer.
What You'll Need to Make This Grilled Oysters Recipe
A Great Grill
A Snappy Set of Tongs
A Sharp Paring Knife
"The grilled oysters were easy, and the oysters are clearly the star with the simple seasonings. I served my oysters with melted butter, a drizzle of hot sauce, and lemon wedges, and they were a hit. My medium-size oysters were cooked in about 5 minutes at 400 F." —Diana Rattray
Rinse the oysters in cold water. Discard any with shells that are open and won't stay closed when gently squeezed shut. Heat a gas or charcoal grill to medium-high.
Set the oysters, with the cuppedside down,directly on the grill grate.
Cover the grill and cook until the oysters have opened and the meat is opaque and cooked through but not yet dried out, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones.Note that most oysters will open their shells enough to make it easy to lift off the top shell, but not as wide as cooked mussels and clams.
Use tongs or heavy-duty oven/grilling mitts to remove the oysters from the grill.
Remove thetop shelland, for easy eating, run asharp knifealong the inside of the bottom shellto detach the oyster.
Serve the oysters hot or warm with melted butter, hot sauce, lemon wedges, or any other desired toppings.
Recipe Variation
If you can't grill the oysters, roast them in the oven. Preheat the oven to 450 F. Place a rack or layer of kosher salt in a roasting pan. Arrange the oysters on the rack or salt and bake for about 8 to 12 minutes, or until they have begun to open.
How to Serve
You can top the hot oysters with a bit of butter,compound butter, your favoritebarbecuesauce, or, for something tasty and a bit different, a dollop ofpesto. You can also remove the top shell from the cooked oysters, add a bit of sauce to each, and return to the grill for a deeper flavor.
What if some oysters don't open?
Some oysters may not open because the muscle that joins the oyster to the shell doesn't let go. If most of your oysters open but you have a few live oysters that don't, pry them open. If the oysters are bad, they will smell.
How long do live oysters last in the refrigerator?
Store live oysters in the refrigerator, cup side down, covered with a moist cloth—they need to breathe so don't store in an airtight container. Fresh live oysters will last for up to 10 days in the refrigerator.
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Nutrition Facts (per serving)
163
Calories
5g
Fat
10g
Carbs
19g
Protein
Show Full Nutrition Label
×
Nutrition Facts
Servings: 2to 3
Amount per serving
Calories
163
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1g
5%
Cholesterol 100mg
33%
Sodium 212mg
9%
Total Carbohydrate 10g
4%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 19g
Vitamin C 13mg
64%
Calcium 16mg
1%
Iron 9mg
51%
Potassium 302mg
6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
fish
side dish
american
cookout
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Many of us grew up hearing that it isn't safe to eat fresh oysters in months without an "R" in them, which is to say May, June, July, and August. Summer, in other words. Yet we see oysters year-round in markets and on menus, which begs the question of whether the old advice is still good advice.
Just place the oysters directly on the grill grates, being careful to not crowd them.Cover and grill for about 2 minutes or until they begin to open. Once they're open, remove them from the grill and enjoy them immediately. It's that simple!
Heat a gas or charcoal grill to medium-high. Set the oysters, with the cupped side down, directly on the grill grate. Cover the grill and cook until the oysters have opened and the meat is opaque and cooked through but not yet dried out, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones.
Here is the long and short of it: Light the grill. Put the oysters on it, flat side down, and leave them there until they open. This takes about two or three minutes.
Myth #4: You Should Only Eat Oysters in Months Ending "R"
This myth likely has its roots in an old wives' tale that warned against eating shellfish during months when there was no "R" in the name (May through August).
Harnessing the power of your grill to open and then simmer an oyster in its shell is pure brilliance. Whereas raw oysters are best left ungarnished, a grilled oyster is cooked and hot and even more delicious simmered in its own briny liquid and bathed in toppings like garlic basil butter or chipotle pepper butter.
The real key is to make sure you don't overcook them. Like clams or other shellfish, oysters can get a little rubbery if you let them cook too long. I grill mine, with the lid closed, just until the liquid inside is vigorously bubbling and the butter is completely melted, about 2 minutes.
Pre-heat grill to high (immolate). Place oysters on the grill, cup-up (the flat part of the shell facing up). When the liquid is bubbling and the meat has firmed up, remove oyster to a serving platter, being careful not to spill liquid.
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.
Cooking the oysters should be a process you handle VERY delicately! If you overcook your oysters, they'll end up feeling and tasting rubbery. Don't let your oysters go to waste!
Oysters are primarily a finger food and should be eaten raw, fresh and right from the shell. No silverware, no plates, you just need to put your lips right up to the shell and slurp away. This tiny fork that may frequently accompany oysters is used just to loosen the oyster from the shell.
Directions. Scrub oysters under running water; discard any that are open and do not close within a few seconds. Grill oysters over high heat (400° to 500°) about 5 minutes, until shells open slightly.
What this means is that eating oysters give you a leg up when it comes to sexual performance. Zinc is a crucial ingredient for male sexual function and fertility. This is due to the fact that it raises testosterone according to a 2009 study on rats.
Why the restrictions? This advice was actually wise when oysters were harvested from the wild rather than farmed because summer is when they spawn (which can cause all sorts of food safety issues). Jacobsen says, “Oysters spawn in summer, when water temps are at their warmest.
So to once again answer the question, yes, oysters are alive when eaten immediately after being shucked. And the truth is, we wouldn't have it any other way! The amazing flavors of raw oysters and the overall experience of eating raw oysters is something that you must try.
There are reasons oyster lovers prefer not to eat oysters in warm-weather months. Oysters spawn in warm water and can be thin and watery. If you like your oysters plump and firm, maybe months with an “R” really are best. Warmer water can also cause harmful bacteria to grow.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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