Charbroiled Oysters in Garlic Butter Sauce

Inspired by a New Orleans favorite, these oysters are doused with a garlic butter sauce. Adding a sprinkle of Parmesan cheese before cooking would make this appetizer even more decadent!

Charbroiled Oysters in Garlic Butter Sauce
Makes 24
  • ¼ cup unsalted butter, cubed
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons white wine vinegar
  • 24 fresh Gulf oysters on half shell
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground black pepper
  • Lemon wedges, to serve
  • Garnish: chopped fresh chives
  1. In a small microwave-safe bowl, place butter and garlic. Heat on high until mixture begins to bubble, about 1 minute. Stir in vinegar. Set aside.
  2. Preheat grill to very high heat (450°).
  3. On a large rimmed baking sheet, place oysters in shell, making shells as level as possible. In a small bowl, stir together salt and peppers; sprinkle evenly onto oysters. Spoon butter mixture on top.
  4. Carefully place oysters on grate at center of grill. Grill, uncovered, until oyster edges curl, 5 to 6 minutes. Transfer to a serving platter. Serve with lemon wedges. Garnish with chives, if desired.

Preheat oven to broil, placing oven rack 3 to 4 inches from heat source. Arrange oysters in shell on a foil-lined rimmed baking sheet. Prepare oysters as indicated. Broil until oyster edges curl, 3 to 4 minutes. Serve as directed.



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