Chargrilled Oysters are a NOLA favorite. David and I fell in love with these when we visited New Orleans a few years ago and after visiting, we challenged ourselves to recreate the chargrilled deliciousness we experienced in the Big Easy and this recipe is spot on.
These oysters are up there with New Orleans BBQ shrimp, check out my recipe here. What I love about chargrilled oysters are the buttery Creole spices and the crispy cheese on top. This recipe is inspired by Acme Oyster House, which is where we had our first chargrilled oysters.
I know many folks avoid oysters because of the sea taste and texture. We’re on the opposite of that spectrum and I was initially wary because oysters are eaten raw with a classic mignonette ❤, at least in my previous experience. These grilled oysters are AMAZING though and you don’t get that oyster texture people dislike. The butter is the star and makes these creamy morsels, so give them a try; even you non lovers; because they are DELICIOUS 😋
- In New England, you can eat oysters year around and these aren’t just a summer indulgence. Granted in the summer months, they’re more plentiful because that’s their breeding months and you might pay a bit more money in the colder months.
- Get your oysters fresh and keep them on ice after you shuck!!!
- These are chargrilled and prepared on an open flame/BBQ grill. However, the boiler would work just fine.
- We use a copper grill sheet to avoid the butter firestorm, but you can certainly can place the oysters directly onto your grill grates.
- These can be served as a main meal or tasty munchie 😋.
- This recipe is enough for a dozen oysters, but can easily be doubled, tripled, etc.
- 12 oysters, shucked (on the half shell)
- 1 stick unsalted butter
- 2 green onions, chopped finely and separate the bottoms from the green tops
- You’ll add the bottoms to the butter and the greens will be used to garish
- 3 cloves of garlic, smashed and turned into a paste
- 1 small shallot, chopped finely
- 1tbs of Worcestershire Sauce
- 1TBS of Creole Seasoning
- Splash of hot sauce, I used Louisiana Hot Sauce
- 1oz of white wine
- Zest from 1 lemon
- Juice from 1/2 of a lemon
- Grated parmesan cheese
- Serve with 1 loaf of Fresh French Bread
1. Begin by preparing your ingredients, including shucking your oysters. Note: Keep the shucked oysters on ice.
2. Melt the butter in a small saucepan on medium heat.
3. Add the whites from your green onions, garlic and shallot to the butter and allow those armotics to become fragrant.
4. Add the Worcestershire Sauce, Creole Seasoning and a splash of hot sauce. Combine those ingredients together.
5. Now add the wine and allow that to cook off for a few minutes, ~5 minutes.
6. Turn off your heat and finish the butter with lemon zest and lemon juice.
6. Now spoon the butter mixture onto the half shell and top with parmesan cheese,
7. Grill to perfection.
8. Remove from the heat and serve on a platter garnished with the green onion tops.
9. Serve with warm french bread and the remaining butter on the side.
10. Enjoy & cheers 🥂