If you've never cooked oysters on the grill, you're in for a treat. Grilling oysters whole saves you the trouble of shucking them--they magically pop open when cooked. A simple garlic herb butter adds richness and a bright pop of flavor to this impressive appetizer. To pretty it up use Irish butter, which is extra-golden because Irish cows typically enjoy an all-grass diet. Source: EatingWell Magazine, April 2019

Robb Walsh
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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • Heat butter and garlic in a small saucepan until melted, about 1 minute. Remove from heat and stir in parsley, chives, lemon zest and juice, pepper and salt until well combined.

  • Grill oysters, cupped-side down, until they pop open and the meat is firm, about 5 minutes. Transfer the oysters to a platter, cupped-side down (to retain as much of the juice as possible). Discard any that do not open. Run an oyster knife or paring knife under the meat to separate it from the top shell. Top each oyster with a little of the herb butter and serve immediately.

Nutrition Facts

61 calories; 5.1 g total fat; 2.9 g saturated fat; 28 mg cholesterol; 54 mg sodium. 76 mg potassium; 1.5 g carbohydrates; 0.1 g fiber; 2.5 g protein; 247 IU vitamin a iu; 2 mg vitamin c; 5 mcg folate; 29 mg calcium; 2 mg iron; 9 mg magnesium;