Char-Grilled Oysters Recipe

Oysters: Freshly shucked oysters are the star of this dish, providing a briny, oceanic flavor that pairs perfectly with the other ingredients.

Butter: Melted butter adds a rich, creamy texture and helps to carry the flavors of the garlic and parsley.

Garlic: Minced garlic infuses the oysters with a pungent, aromatic depth that complements their natural taste.

Parsley: Chopped parsley adds a fresh, herbaceous note and a pop of color to the dish.

Parmesan cheese: Grated parmesan cheese provides a salty, umami-rich finish that melts beautifully over the oysters.

Salt: A pinch of salt enhances the natural flavors of the oysters and balances the richness of the butter and cheese.

Black pepper: Freshly ground black pepper adds a subtle heat and complexity to the dish.

When preparing shucked oysters for grilling, ensure they are thoroughly cleaned to remove any grit or shell fragments. Use a stiff brush under cold running water to scrub the shells. This will not only enhance the presentation but also ensure a better dining experience. Additionally, when combining the melted butter with minced garlic and chopped parsley, allow the mixture to sit for a few minutes. This resting time helps the flavors meld together, resulting in a more aromatic and flavorful topping for your char-grilled oysters.

• shucked fresh oysters - Substitute with clams: Clams have a similar texture and briny flavor, making them a good alternative for oysters.

• melted butter - Substitute with olive oil: Olive oil provides a rich, smooth texture and can withstand high grilling temperatures.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements seafood well.

• chopped parsley - Substitute with cilantro: Cilantro adds a fresh, citrusy note that pairs nicely with grilled seafood.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty, umami flavor but with a slightly sharper taste.

• salt - Substitute with soy sauce: Soy sauce adds a depth of flavor and umami that enhances the overall taste.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a slightly different heat and a more subtle flavor, which can be less overpowering.

• Allow the oysters to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• Place the char-grilled oysters in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the oysters within 2-3 days. For longer storage, proceed to freezing.

• To freeze, arrange the oysters in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This step, known as flash freezing, prevents the oysters from clumping together.

• Once the oysters are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the oysters in the refrigerator overnight. Avoid thawing at room temperature to maintain the best texture and flavor.

• Reheat the oysters by placing them back on the grill or in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Add a fresh sprinkle of parmesan cheese and parsley before serving to revive the flavors.

• Preheat your oven to 350°F (175°C). Place the leftover char-grilled oysters on a baking sheet. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the oysters on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have an air fryer, preheat it to 300°F (150°C). Arrange the oysters in a single layer in the basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the oysters in the skillet and cover with a lid. Heat for 3-5 minutes, turning once, until warmed through.

• If you have a steamer, bring water to a boil in the bottom pot. Place the oysters in the steamer basket, cover, and steam for about 3-5 minutes or until heated through. This method helps retain moisture and prevents the oysters from drying out.

• Grill: Used to cook the oysters over medium-high heat, providing a char-grilled flavor.

• Small bowl: Used to combine the melted butter, minced garlic, chopped parsley, salt, and pepper.

• Basting brush: Used to brush the butter mixture over the oysters while they are on the grill.

• Tongs: Used to place the shucked oysters on the grill and to remove them once they are cooked.

• Grater: Used to grate the parmesan cheese.

• Measuring cups: Used to measure out the melted butter, chopped parsley, and grated parmesan cheese.

• Garlic press: Used to mince the garlic cloves.

• Cutting board: Used to chop the parsley.

• Knife: Used to mince the garlic and chop the parsley.

• Serving platter: Used to serve the grilled oysters immediately after they are cooked.

Pre-shuck the oysters: Purchase pre-shucked oysters from a trusted seafood market to save time and effort.

Use pre-minced garlic: Opt for pre-minced garlic available in jars to cut down on prep time.

Pre-melt the butter: Melt the butter in the microwave while the grill is preheating.

Prep ingredients in advance: Chop the parsley and grate the parmesan cheese ahead of time.

Use a grill basket: Place the oysters in a grill basket for easier handling and to prevent them from tipping over.