Grilled Oysters Recipe with Beer Butter
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My exquisite Grilled Oysters recipe cooks in minutes over an open fire, simmering in a delicious herb beer butter. I know it might seem a little intimidating to make, but with my recipe, you’ll have it down in less than an hour. Once you try these, you won’t want oysters any other way.
One of my favorite parts of any meal is the delicious appetizers. It’s even better at a party with a wide variety to choose from. If you’re the same way, try my corn fritters or these delicious honey garlic chicken wings. Both are favorites in my house!
Grilled Oysters
Grilled oysters are a popular appetizer of freshly shucked oysters on the half shell that are cooked over an open flame until done. They are delicious eaten as is, while they cook in their own salty juices. However, you can take it a step further, as I did, and add herb butter to take it over the top.
The method of grilling oysters is said to have started at a seafood restaurant called Drago’s in Metairie, Louisiana. The owner, Tommy Cvitanovich, credits his father with coming up with the idea back in 1969.
My grilled oysters recipe is quick and easy, but that doesn’t mean it’s not elevated. I promise it’s a total show-stopper when served to guests.
Ingredients and Substitutions
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Beer – A pilsner beer is best to use in this recipe. I always prefer craft as it’s more flavorful, however, a mainstream brand like Stella will work perfectly.
- Onion – I used a shallot, but a red, yellow, white, or sweet onion can also be used. In addition, some whole garlic cloves are used.
- Lemon – You’ll need fresh lemon wedges for garnish and freshly squeezed lemon juice for the beer butter.
- Herbs – I used a combination of parsley and tarragon. This is a perfect pair for seafood, especially oysters. You can also use chervil, thyme, or dill.
- Oysters – You need Fresh, unopened oysters. I used Blue Point, but any oyster breed will work.
How to Make Grilled Oysters with Beer Butter
Whip the butter: First thing I do is add the butter to my stand mixer fitted with the paddle attachment. Then, I whip it on high speed for about 5 to 7 minutes until it turns light and fluffy.
Mix in the flavor: Next, I add the beer, shallots, garlic, lemon, parsley, tarragon, red pepper flakes, salt, and pepper to the whipped butter. Then I mix everything on low speed just until it’s well combined and set it aside.
Prep: I shuck each oyster carefully, then place the oyster meat onto the deeper half of the shell to hold in all the juices while grilling.
Grill: Once the grill is hot, I place the oysters on the half shell directly onto the grates. Then I spoon about 2 teaspoons of the herb butter over each one.
Cook the oysters: I close the grill lid and let the oysters cook for 8 to 12 minutes, just until they’re cooked through and the butter is bubbling and lightly browned.
Serve: I carefully take the oysters off the grill and place them on a platter. Then I add a few lemon wedges on the side for squeezing over just before serving.
chef tip + notes
I highly recommend for making my grilled oysters recipe is to watch them closely and pull them off the grill as soon as the butter starts to bubble and brown. If they go too long, the oysters can get rubbery. Timing is everything with this one, and just a minute too much can change the whole texture.
- Start with fresh oysters: I always use the freshest oysters I can find. It makes a big difference in both flavor and texture.
- Use the deeper shell half: Once I shuck the oysters, I always place them in the deeper half of the shell. It helps hold the butter and juices while they grill.
- Whip the butter well: Whipping the butter until it’s light and fluffy helps it melt evenly and coat the oysters beautifully. I make sure not to skip this step.
- Serve hot and fast: These are best right off the grill. I always have my platter and lemon wedges ready so I can serve them up while they’re still sizzling.
- Broil option: If I’m not grilling, I place the oysters on the middle rack under the broiler. I cook them on high heat for about 6 to 8 minutes until they’re done.
- Smoker option: Sometimes I toss them in a hot smoker set between 350 and 400 degrees. I let them smoke for 8 to 12 minutes until they’re hot and fully cooked.
Make-Ahead and Storage
Make-Ahead: Once these are done cooking they are meant to be eaten right away. However, you can make the butter up to 3 days ahead.
How to Store: Cover the oysters and keep them in the refrigerator for up to 2 days. These will not freeze well.
How to Reheat: Reheating the oysters can cause them to overcook and become chewy. However, you can add them back to a hot grill and heat them just until warm.
More Appetizer Recipes
Video
Grilled Oysters Recipe with Beer Butter
Ingredients
- 2 sticks of softened unsalted butter
- 2 ounces of pilsner beer
- 1 peeled and small diced shallot
- 4 finely minced cloves of garlic
- zest and juice of 1 lemon
- 1 tablespoon of finely minced fresh parsley
- 1 tablespoon of finely minced fresh tarragon
- ½ teaspoon red pepper flakes
- 24 shucked blue point or your favorite oysters on the half shell
- sea salt and fresh cracked pepper to taste
Instructions
- Place the grill attachment into the KitchenAid Smart Oven+ and plug it in and heat to medium heat.
- Butter: Add the butter to a KitchenAid stand mixer with the paddle attachment and whip on high speed for 5 to 7 minutes or until light and fluffy.
- Next add in the beer, shallots, garlic, lemon, parsley, tarragon, pepper flakes, salt and pepper and mix on low until combined. Set aside.
- Once hot add the oysters on the half shell directly to the grill and add about 2 teaspoons of butter right to the top of each oyster.
- Close the oven and grill for 10 to 12 minutes or until the oyster is cooked and the butter is bubbling and lightly browned.
- Remove from the oven and serve on a platter.
Why pils instead of stout?
too heavy and bitter.