This delicious grilled oysters recipe is courtesy of Southern Living.
Every oyster season we await the “green light” that tells our fishermen it’s time to harvest. That time is now. We will do our best to keep local, fresh oysters in stock for your dinner and/or oyster roast plans.
During October on the coast, we may still have some good grilling weather ahead of us. Save the oyster roast plans until November and grill your first batch of oysters. The secret to this dish is a knockout garlic-herb butter.
So to get the season started off right, let’s work on some oyster terminology.
Tip #1: Don’t say “oyster juice,” say “liquor.”
According to BuzzFeed writer Emily Fleischaker, Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.
Happy Oyster Season! Dig in!
For more great recipes visit Alison’s Recipe Box by clicking here.
Preheat grill to 450°. Pulse all ingredients (minus the oysters) in a food processor until well combined.
Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
Broil 4 minutes or until edges curl and butter drips over the shell.