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Home > Recipes > Oyster Recipes > Grilled Bluepoint Oysters

Grilled Bluepoint Oysters

Equipment

  • Small saucepan
  • Oyster shucker
  • Baking sheet for carrying oysters and working with them

Ingredients

  • 16large fresh oystersin the shell, scrubbed
  • 4tablespoonsbutter
  • 2clovesgarlicfinely chopped
  • ¼cupFinely grated Parmesan cheese

Instructions

  • Wash and scrub the oysters in cold running water, removing any sand, mud or loose shell.
  • Place the clean oysters in a big bowl and keep refrigerated until ready to use (the same day). Cover loosely with a dishtowel, never plastic wrap.,
  • Melt the butter in a small saucepan. Add the garlic and cook for 1-2 minutes without browning the garlic. Salt is not needed because the oysters are already salty.
  • Heat a grill to high heat. I use propane but charcoal grilling works well too. Remove oysters from the bowl and place on the grill using tongs. Discard any oysters that are already open.
  • You want them to be tightly closed. Place them on the grill with the bowl-shaped side of the shell down. Grill the oysters until they pop open a bit.
  • Remove from the heat with the tongs, and use an oyster shucker to pry and twist the oyster apart. Careful, it's HOT!
  • Shucking oysters can be dangerous so never use a sharp knife. Use heat proof gloves or potholders to handle the oysters.
  • Once the oyster is open, scrape the flesh away from the muscle that attaches it to the shell. Scrape off the muscle and discard if it is on the bowl-shaped side of the shell.
  • Place the oyster flesh in the bowl-shaped shell and set it aside. Discard the other side of the shell.
  • When all the oysters are open and ready to go, place them, in their shells, back on the grill with the tongs.
  • Pour the butter mixture over the oysters with a spoon, dividing it equally.
  • Continue cooking the oysters until their "liquor" has burned off, leaving just the butter. They should be lightly golden brown.
  • Don't overcook them or they will be rubbery. Be careful when cooking the oysters with the butter.
  • There is a lot of spitting and sputtering, but that adds a nice seared flavor. Add a little grated Parmesan cheese just before removing from the grill.
  • Remove the oysters with the tongs to a serving platter. I like to serve them nestled into a bed of coarse kosher salt. Enjoy piping hot with a dash of hot sauce if you like.

    Recipe courtesy of Oh, that's good
    https://ohthatsgood.com/grilled-bluepoint-oysters/...