Annual Food & Drink Issue

Grilled Oysters Recipe

Local Chefs Infuse Flavor with These Tried-and-True Cooking Methods

The way a dish is prepared matters. Cooking something a certain way – whether it’s grilled, braised, sautéed, smoked, or fried – can be the key to making a dish the best it can possibly be. Here, local restaurants give us some delicious examples of how it’s done.

By Anna Hill / Photography by Rich Smith

GRILLED: Grilled Chesapeake Oysters

Boathouse Rotisserie & Raw Bar

“When cooking oysters, it needs to be done as hot and fast as you can so that they don’t get tough and chewy. A grill is the perfect method for this. Cooking them in the shell allows them to steam in their own briny liquor and intensifies that lovely oceanic flavor.” –Jason Greer, Chef

Grilled Chesapeake Oysters

Boathouse Rotisserie & Raw Bar

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Course Appetizer

Cuisine Seafood

Servings 6 oysters

Ingredients

For the garlic butter:

½ cup butter, softened
1 tbsp garlic, minced
1 tbsp parsley, chopped

For the oysters:

6 shucked fresh oysters
6 tsp garlic butter
kosher salt
freshly ground black pepper
3-4 slices ciabatta bread

Instructions

Mix the softened butter, garlic, and parsley together until well incorporated. Set aside.
Light a grill so that it is at high heat. If using an oven, turn your oven to the broil setting and allow it to get hot.
Add 1 tsp. of garlic butter to each of your shucked oysters. Add a small pinch of salt and pepper to each oyster.
Place the oysters, shell side down, directly onto the grates of your grill over the hottest flame. If using the oven, place the oysters, shell side down, onto a sheet pan and broil. Cook until the edges of the oysters start to curl inward and butter is bubbling, approximately 3-5 minutes.
Toast the ciabatta bread and serve with your grilled oysters immediately.

Notes

“When cooking oysters, it needs to be done as hot and fast as you can so that they don’t get tough and chewy. A grill is the perfect method for this. Cooking them in the shell allows them to steam in their own briny liquor and intensifies that lovely oceanic flavor.” Jason Greer, Chef

Keyword Boathouse Rotisserei & Raw Bar, chesapeake oysters, grilled oysters, grilled oysters recipe, oysters, Seafood