Grilled Oyster Guide

When it comes to seafood, few dishes offer the combination of elegance and robust flavor quite like grilled oysters. Usually served raw with a lemon wedge or Tobasco sauce, the oysters are arguably easier to deal with when grilled because they naturally pop open when cooked!

Grilled oysters are a testament to the beauty of simplicity in cooking and creative toppings. Freshly harvested oysters, still brimming with the essence of the sea, are simply placed on a hot grill. The heat coaxes out the natural juices of the oysters, creating a succulent and tender morsel perfect with a punchy herb sauce or savory sweet butter. The slight char from the grill adds a depth of flavor, complementing the brininess of the oyster.

Oysters have a rich history deeply intertwined with coastal cultures around the world. Native Americans on the East Coast of North America harvested them for centuries before Europeans arrived. In ancient Rome, oysters were a staple food and considered a delicacy. The tradition of grilling oysters likely emerged as a way to enhance their natural flavors using simple woodfires and other cooking methods available to coastal communities.

Beyond their culinary appeal, oysters are also a nutritional powerhouse. They are low in calories and fat but packed with essential nutrients like zinc, vitamin B12, and omega-3 fatty acids. These nutrients contribute to heart health, immune function, and overall well-being, making grilled oysters not only a delicious treat but also a smart choice for those looking to maintain a balanced diet.

Before an oyster hits the grill, it’s important to have your toppings ready to go. The versatility of grilled oysters allows for endless experimentation, but we went with two types of sauces here: spicy ginger chimichurri and miso maple butter. They both balance the saltiness of the oysters in different ways.

The gingery chimichurri sauce is made by combining chopped cilantro, chopped mint, minced ginger, minced garlic cloves, minced Fresno pepper, red wine vinegar, extra virgin olive oil, salt, and pepper. This bright and herbaceous sauce plays well with the brininess of the oyster to make a perfect one bite. 

The miso maple butter is a simple but effective addition to the warm grilled oyster. Sweet maple syrup and salty and savory miso are a great pair, especially when melty and rich butter is added to the party. You may need to place the oysters on the grill a second time to melt the butter, but it's worth it for that excellent bite. 

Grab some fresh, high-quality oysters from a trusted seafood market. Preheat your grill to medium-high heat and place the oysters cup-side down directly on the grate. Grill for 3-6 minutes, or until the oysters open slightly and the edges begin to curl. Carefully remove them from the grill, being mindful of any hot liquid inside the shells. Serve with your prepared toppings or simply a squeeze of fresh lemon juice. The oysters are served on a bed of ribboned raw squash which is a great base for absorbing the remaining sauce and oyster juice. 

Part of the allure of grilled oysters lies in the experience of enjoying them with others. Whether served at a seaside restaurant with a view of the ocean or at a backyard barbecue with friends, they encourage a communal dining experience. Grilled oysters are a celebration of the sea's bounty, a dish that honors tradition while inviting creativity. Make sure to try them at your next BBQ!

Grilled Oyster Guide with Spicy Ginger Mint Chimichurri and Miso Maple Butter

Usually known for their raw unconsciousness, oysters are a staple on New England summer menus. But if you haven't tried grilling them, you're missing out! The briney bites are a perfect base for a variety of toppings like gingery herb chimichurri or sweet miso butter. Try them at your next BBQ!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients:

Spicy Ginger Mint Chimichurri

• 1 bunch cilantro, chopped ( ~1-½ cups)

• 1 bunch of mint, chopped (~1 cup)

• 2-inch knob of ginger, peeled and minced

• 2 each cloves garlic, minced

• ½ each Fresno pepper, minced

• ½ cup red wine vinegar

• 1 cup extra virgin olive oil

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

Miso Maple Butter

• 1 tablespoon miso

• 2 tablespoons maple syrup

• 4 ounces salted butter, softened (1 stick)

Oysters

• 1 summer squash or zucchini, ribboned

• At least 12 fresh oysters

Directions:

1. CHIMMICHURRI. In a large bowl, combine the chopped cilantro, chopped mint, minced ginger, minced garlic cloves, minced Fresno pepper, red wine vinegar, and extra virgin olive oil. Mix well. Season with kosher salt and freshly cracked black pepper, to taste. 

2. MISO BUTTER. In a medium bowl, combine miso, maple syrup, and softened salted butter. Set aside.

3. PLATTER. On a large bowl or platter, use a Forge To Table Titanium Peeler to slice lengthwise to make thin ribbons of summer squash or zucchini. Carefully arrange the ribbons to be a landing zone for the oysters. 

4. GRILL. Preheat the grill on high heat with the lid closed for about 10 minutes. Once the grill is preheated, place the oysters onto the hot side of the grill. Close the lid and grill for 3-6 minutes, or until the oysters open and curl on the sides. 

5. FINISH. Using a heatproof oven mitt, carefully remove the oysters onto the platter with ribboned squash. Use an oyster knife or Forge To Table Paring Knife to remove the top shell and loosen the meat from the bottom shell. Add a dollop of miso maple butter to half of the oysters. If the residual heat isn't enough to melt it, put them back on the grill for 1 minute. Add a scoop of ginger chimichurri sauce to the remaining half of the oysters. Enjoy while warm! 

Chef’s Notes:

• Try the grilled oysters simply with lemon juice or hot sauce.

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