Barbecued Oysters With Garlic Paprika Parmesan Butter Recipes

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BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER



Barbecued oysters with garlic, paprika & Parmesan butter image

Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like

Provided by Rosie Birkett

Categories     Snack, Starter

Time 40m

Number Of Ingredients 10

12 rock oysters
chunks of bread , to serve (optional)
60g butter , at room temperature
1 tsp parsley leaves
50g parmesan , grated
2 garlic cloves , crushed
1 tbsp lemon juice
1 tsp cayenne pepper
2 tsp smoked paprika
1 tsp onion powder

Steps:

  • In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
  • Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
  • Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

GRILLED OYSTERS WITH LEMON GARLIC BUTTER



Grilled Oysters with Lemon Garlic Butter image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h16m

Yield 24 oysters, 4 to 6 servings

Number Of Ingredients 10

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

BARBECUED OYSTERS WITH BACON AND GARLIC BUTTER



Barbecued Oysters with Bacon and Garlic Butter image

Smoky bacon and barbecue sauce perfectly balance the oysters' briny flavor in this easy-to-make recipe from chef Chris Schlesinger. Also try:Grilled Clams with Garlic, White Wine, and Tomatoes; Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced garlic
24 oysters, shucked and on the 1/2 shell
1/2 cup Chris Schlesinger's Barbecue Sauce, or favorite prepared barbecue sauce
8 strips bacon, cooked and crumbled

Steps:

  • In a small bowl, mix together butter, lemon juice, and garlic; set aside.
  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.

GRILLED OYSTERS WITH HARISSA-PARMESAN BUTTER



Grilled Oysters With Harissa-Parmesan Butter image

At Cristiano Ristorante in Houma, La., the chef Lindsay Mason ladles a buttery mixture of roasted red peppers, garlic and Parmesan into grilled oysters. This version replaces the roasted peppers with North African harissa, offering the same sweet-savory combination, but with a bit more kick. For more grilled oyster flavor combinations, try this recipe for Grilled Oysters With Lemony Garlic-Herb Butter or this recipe for Grilled Oysters With Buttery Soy-Sake Glaze. The flavored butter can be stored in the refrigerator for several weeks or in the freezer for several months.

Provided by J. Kenji López-Alt

Categories     seafood, appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 6

1/2 cup unsalted butter
1/3 cup harissa (preferably Mina or Mustapha brand)
1 ounce finely grated Parmesan
6 medium garlic cloves, minced
24 oysters, scrubbed clean of any sand or grit under cool running water
Minced cilantro leaves, for serving

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the harissa-Parmesan butter: Combine the butter, harissa, Parmesan and garlic in the bowl of a food processor. Process until there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the harissa-Parmesan butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet, sprinkle with cilantro, and serve immediately.

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER



Grilled Oysters With Lemony Garlic-Herb Butter image

Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.

Provided by J. Kenji López-Alt

Categories     dinner, seafood, appetizer, side dish

Time 30m

Yield 24 oysters

Number Of Ingredients 7

1/2 cup/115 grams unsalted butter (1 stick), cut into pats
1 ounce fresh parsley leaves (about 1 packed cup), roughly chopped
1 ounce fresh basil leaves (about 1 packed cup)
6 medium garlic cloves, finely minced or pressed through a garlic press
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
24 oysters, scrubbed clean of any sand or grit under cool running water.

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

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Top Asked Questions

How to cook oysters on the grill with butter?
Stir together butter, parsley, horseradish, garlic, Worcestershire, zest, salt, paprika, and hot sauce in a bowl until well blended. Place about 2 teaspoons butter mixture in each oyster. Arrange oysters in a single layer on oiled grates, keeping oysters as level as possible. Grill, uncovered, until butter is completely melted...
How long to cook broiled oysters with parmesan-garlic butter?
Broiled Oysters With Parmesan-Garlic Butter Recipe | MyRecipes Prep: 11 minutes; Cook: 7 minutes. Prep: 11 minutes; Cook: 7 minutes.
What is the best way to cook raw oysters?
Shuck the oysters and set aside. Top the oysters with the chopped garlic, parsley leaves, and season with paprika (to taste). Add some melted butter in each oyster.
How much garlic do you put in oysters?
2 garlic cloves, minced 1 teaspoon lemon zest 1 tablespoon fresh lemon juice ¼ teaspoon ground red pepper 1 tablespoon chopped fresh parsley 2 dozen oysters in the shell Rock salt Directions Instructions Checklist Step 1

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