Grilled Oysters Recipe with Beer Butter
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.
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.
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: 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.
Legal Disclaimer: Grill ships with the oven. Connect, call or register to get the baking stone and steamer by mail at no additional cost. Allow 10-15 days for delivery. Visit kitchenaid.com/redeem for full details.
Nutrition
Calories: 72kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 5mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 286IUVitamin C: 1mgCalcium: 7mgIron: 1mg