If you’ve never cooked oysters on the grill, you’re in for a treat.
Grilling oysters whole saves you the trouble of shucking them–they magically pop open when cooked.
A simple garlic herb butter adds richness and a bright pop of flavor to this impressive appetizer.
To pretty it up use Irish butter, which is extra-golden because Irish cows typically enjoy an all-grass diet.
Heat butter and garlic in a small saucepan until melted, about 1 minute.
Grill oysters, cupped-side down, until they pop open and the meat is firm, about 5 minutes.
Discard any that do not open.
Run an oyster knife or paring knife under the meat to separate it from the top shell.
Top each oyster with a little of the herb butter and serve immediately.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
