Grilled Oysters

1. 1
   prep · ~5 min

   Scrub the oysters clean.

   Rinse the oysters under cold running water. Scrub each shell thoroughly with a stiff brush to remove all mud and grit. Discard any oysters with cracked shells or those that don't clamp shut tightly when tapped.

2. 2
   mix · ~3 min

   Make the garlic-herb butter.

   1.Combine softened butter, minced garlic, parsley, lemon juice, grated parmesan, red chili flakes, salt, and black pepper in a small bowl.

   2.Mash and stir with a fork until evenly blended and smooth.

   TIPKeep the butter at cool room temperature — it needs to be spreadable but not melted.
3. 3
   prep · ~10 min

   Shuck the oysters.

   1.Hold an oyster cup-side down with a folded kitchen towel for grip.

   2.Insert the oyster knife into the hinge at the narrow end and twist firmly to pop it open.

   3.Slide the knife along the top shell to sever the adductor muscle, then lift off the flat top shell.

   4.Run the knife underneath the oyster in the cup to loosen it, keeping the liquor inside.

   5.Repeat with all oysters and arrange the cupped shells on a tray.

   TIPWork with the oyster flat and level so you don't spill the precious liquor inside.
4. 4
   prep · ~10 min

   Preheat the grill to high heat.

   1.Heat a gas or charcoal grill until it reaches 500–550°F (very hot).

   2.Clean the grates thoroughly with a wire brush.

   3.Spread a layer of rock salt on a sheet pan to help stabilize the oysters, or arrange them directly on the grates if they sit flat.

   TIPThe rock salt trick on a sheet pan makes it easy to carry all the oysters on and off the grill at once.
5. 5
   grill · ~6 min

   Grill the oysters with the compound butter.

   1.Spoon a generous dollop of garlic-herb butter onto each shucked oyster in its cup.

   2.Place the oysters on the grill grate (or salt-stabilized pan) over direct high heat.

   3.Close the lid and grill until the butter is melted, bubbling, and the oyster edges begin to curl, about 4–6 minutes.

   4.Look for the liquor to bubble vigorously and the oyster meat to turn opaque at the edges.

   TIPDon't overcook — the moment the butter stops bubbling and the edges curl, pull them off. Overcooked oysters turn rubbery.
6. 6
   serve · ~1 min

   Serve immediately with lemon wedges.

   Transfer the grilled oysters to a platter using tongs or grill gloves. Serve right away while the butter is still sizzling, with lemon wedges on the side for squeezing.

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