Grilled Oysters With Twisted Butter Bacon Dijon Green Onion Butter Recipes

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GRILLED OYSTERS WITH COMPOUND BROWN BUTTER



Grilled Oysters with Compound Brown Butter image

Brown butter is enhanced with red onion, lemon, and fresh herbs to make a flavorful condiment for briny flame-kissed oysters.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 24

Number Of Ingredients 6

1 stick unsalted butter
2 tablespoons minced red onion
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/4 cup lightly packed chopped flat-leaf parsley
2 tablespoons finely chopped fresh chives
24 oysters, preferably Maine, such as Johns River or North Haven, scrubbed

Steps:

  • Melt butter in a small saucepan over medium heat; simmer, swirling occasionally, until it turns a nutty, golden brown and dark-brown bits form on bottom of pan, 8 to 10 minutes. Remove from heat; add onion and zest. Let cool slightly; stir in parsley, chives, and lemon juice. Keep warm until ready to serve, or transfer to an airtight container and refrigerate up to 5 days. Remelt over low heat or on grill before serving.
  • Preheat grill for direct-heat cooking. Place oysters on grate in a single layer, curved-sides down. Cook, uncovered, just until shells open slightly, 5 to 7 minutes. (Or place on a rimmed baking sheet and put under the broiler until they pop open, 3 to 5 minutes.) Carefully transfer to a platter with tongs (don't let oyster liquor spill). When cool enough to handle, remove top shells. Spoon 1 teaspoon butter mixture into each; serve.

GRILLED OYSTERS WITH FENNEL BUTTER



Grilled Oysters with Fennel Butter image

A seasonal side dish or appetizer with fresh oysters and fennel.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Yield 24

Number Of Ingredients 7

1 teaspoon fennel seed, ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
½ teaspoon salt
24 unopened, fresh, live medium oysters

Steps:

  • Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
  • In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
  • Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
  • Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.5 g, Cholesterol 24.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 109.7 mg, Sugar 0.2 g

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 HOT-SAUCE BUTTER



Grilled Oysters With Hot-Sauce Butter image

Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest. Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy. If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor. To make a whole meal out of them, serve them with some grilled bread and a simple salad.

Provided by Tejal Rao

Time 30m

Yield Serves 4

Number Of Ingredients 6

8 ounces butter
3 tablespoons Crystal hot sauce
1 small garlic clove
1 lemon, zested, then cut into wedges
1 anchovy
48 oysters

Steps:

  • In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
  • Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
  • Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
  • Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 31 grams, Fat 60 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 959 milligrams, Sugar 1 gram, TransFat 2 grams

GRILLED OYSTERS WITH BACON, DIJON & GREEN ONION BUTTER



Grilled Oysters With Bacon, Dijon & Green Onion Butter image

Just in time for the end of summer, these grilled oysters made with Twisted Butter Bacon, Dijon & Green Onion Butter are the perfect addition to any summer barbeque. When frozen, any butter left over lasts up to a month, and can also be added to enhance any basic dish, such as garlic bread or grilled steak. For this recipe and more, visit http://www.twistedfoods.com/!

Provided by TwistedButter

Categories     < 4 Hours

Time 3h

Yield 6 serving(s)

Number Of Ingredients 12

3 slices hickory-smoked or apple wood-smoked bacon, cut crosswise into 1/2-inch-wide strips
1 cup twisted butter bacon, Dijon Mustard & Green Onion Butter, cut into 1/2-inch cubes
4 garlic cloves, peeled
1 1/2 tablespoons chopped fresh Italian parsley
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 teaspoon coarse kosher salt
2 1/2 tablespoons dry white wine
2 tablespoons fresh lemon juice
rock salt
24 shucked soft-shell clams, on the half shell

Steps:

  • Cook bacon in a heavy medium skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to food processor. Add Twisted Butter Bacon, Dijon Mustard & Green Onion Butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended.
  • Place large sheet of waxed paper on work surface. Drop butter mixture by heaping tablespoonfuls onto paper in long log. Using the paper as an aid, shape butter into a 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours.
  • Prepare barbecue (medium-high heat). Spread 1/2-inch-thick layer of rock salt on large rimmed baking sheet. Place baking sheet on grill rack and heat 20 minutes.
  • Cut twenty-four 1/8- to 1/4-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter.
  • Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, about 6 to 8 minutes. Spoon a shallow layer of additional rock salt onto each of 6 plates. Nestle 4 grilled oysters in the rock salt on each plate and serve.

Nutrition Facts : Calories 138.6, Fat 12.7, SaturatedFat 4.2, Cholesterol 19, Sodium 380, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 3.5

SUNNY'S CHAR-GRILLED OYSTERS WITH GREEN GARLIC BUTTER



Sunny's Char-Grilled Oysters with Green Garlic Butter image

Provided by Sunny Anderson

Time 30m

Yield 24 oysters

Number Of Ingredients 12

2 sticks salted butter, cut into cubes, at room temperature
6 cloves garlic
Zest of 2 lemons plus 2 tablespoons fresh lemon juice
2 scallions, cut in fourths
2 cups fresh Italian parsley, loosely packed
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh Italian parsley
2 dozen oysters, cleaned, shucked and left in shells
Lemon wedges, for spritzing

Steps:

  • Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.
  • Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.
  • Assemble and grill: Preheat a grill to 600 degrees F.
  • Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.

GRILLED OYSTERS WITH TWISTED BUTTER BACON, DIJON & GREEN ONION BUTTER



GRILLED OYSTERS WITH TWISTED BUTTER BACON, DIJON & GREEN ONION BUTTER image

Categories     Shellfish

Number Of Ingredients 12

• 3 slices hickory-smoked or apple wood-smoked bacon, cut crosswise into 1/2-inch-wide strips
• 1 cup (16 tablespoons) Twisted Butter Bacon, Dijon Mustard & Green Onion Butter, cut into 1/2-inch cubes
• 4 garlic cloves, peeled
• 1 1/2 tablespoons chopped fresh Italian parsley
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse kosher salt
• 2 1/2 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• Rock salt
• 24 freshly shucked oysters (such as Malpeque or Bluepoint) on the half shell

Steps:

  • • Cook bacon in a heavy medium skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to food processor. Add TWISTED Bacon, Dijon Mustard & Green Onion Butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended. • Place large sheet of waxed paper on work surface. Drop butter mixture by heaping tablespoonfuls onto paper in long log. Using the paper as an aid, shape butter into a 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours. • Prepare barbecue (medium-high heat). Spread 1/2-inch-thick layer of rock salt on large rimmed baking sheet. Place baking sheet on grill rack and heat 20 minutes. • Cut twenty-four 1/8- to 1/4-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter. • Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, about 6 to 8 minutes. Spoon a shallow layer of additional rock salt onto each of 6 plates. Nestle 4 grilled oysters in the rock salt on each plate and serve.

GRILLED OYSTERS WITH LEMON DILL BUTTER



Grilled Oysters with Lemon Dill Butter image

I have a confession: I'm not the biggest fan of raw oysters. People wax poetic about Blue Points and Wellfleets and debate about East Coast versus West Coast varieties, but they're all a little too cold and slippery for me to enjoy the flavor. Of course, you can serve them with a classic mignonette sauce and rye bread but then all you really taste is mignonette sauce and rye bread. However, if you put some freshly shucked oysters (on the half shell) on the grill for two to three minutes, just long enough to heat them through, everything changes! For this version, I make a simple herb butter - a combination of good butter, freshly squeezed lemon juice and dill - and add some to each oyster before I grill them. They're a perfect summer appetizer: celebratory and so delicious. And only you will know how easy they were to make!

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 8

1/4 pound (1 stick) unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon minced fresh dill
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
24 large fresh oysters, shucked and on the half shell (see Cook's Note)
Sea salt or fleur de sel

Steps:

  • Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper and beat on medium speed until just combined.
  • Place the oysters on the half shell on a sheet pan. Place 1 level teaspoon of the herbed butter on each oyster (you'll have just enough butter for all the oysters). Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Transfer the oysters to the foil, making sure the shells are level so the butter doesn't spill out. Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Transfer carefully to a platter, sprinkle with sea salt and serve hot.

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.

GRILLED OYSTERS WITH LEMON GARLIC BUTTER



Grilled Oysters With Lemon Garlic Butter image

Make and share this Grilled Oysters With Lemon Garlic Butter recipe from Food.com.

Provided by Brookelynne26

Categories     For Large Groups

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 10

10 tablespoons softened unsalted butter
2 tablespoons finely grated parmigiano-reggiano cheese
2 tablespoons minced fresh 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 washe

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.

Nutrition Facts : Calories 85.3, Fat 6.1, SaturatedFat 3.4, Cholesterol 38, Sodium 109.4, Carbohydrate 2.6, Protein 5

GRILLED OYSTERS WITH CHIPOTLE BUTTER



Grilled Oysters with Chipotle Butter image

Spicy butter-topped oysters that are grilled and on your table in minutes.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Oysters

Time 9m

Yield 2

Number Of Ingredients 3

3 tablespoons butter, melted
1 chipotle pepper in adobo sauce, minced
1 pound oysters on the half shell

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place butter in a small bowl. Stir in chipotle pepper and set aside.
  • Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 13.1 g, Cholesterol 214.4 mg, Fat 25.8 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 13 g, Sodium 786.4 mg

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From pinterest.com


GRILLED OYSTERS WITH GREEN ONION BUTTER - CIA FOODIES
Roll the butter into a log that is about 1/2 inch in diameter. Slice into 36 equal portions and refrigerate until ready to use. Preheat a grill to high heat. Place the oysters cup side down on the grill, and cook until they pop open, 3 1/2 to 4 minutes. Remove the oysters from the grill and use tongs to carefully remove the flat side of the ...
From ciafoodies.com


QUICK GRILLED OYSTERS ROCKEFELLER - FRESH FLAVORFUL
Instructions. Heat a gas or charcoal grill to medium-high (400°F to 475°F). Make Bacon Blue Cheese Compound Butter from butter, spinach, garlic, bacon, blue cheese , hot sauce and other seasonings up to 7 days ahead and kept in an airtight container in the refrigerator or up to 3 months frozen. Grill the oysters with their rounded sides down ...
From freshflavorful.com


GRILLED OYSTERS WITH GREEN GARLIC BUTTER - WISHBONE KITCHEN
2021-06-25 Make the whipped herb butter. In a food processor add the room temperature butter, green garlic pesto, and the zest and juice from half of a lemon. Process until combined. Transfer to a container and chill in the fridge.
From wishbonekitchen.com


GRILLED OR BAKED OYSTERS WITH BACON COMPOUND BUTTER
2021-11-22 This crowd-pleasing take on oysters will convert even the pickiest of eaters. This recipe is basically bacon, butter, cheese, and oysters. In other words, you can’t go wrong. The compound butter can be made in advance and will last up to three weeks in the freezer. The oysters can be purchased from our online store or at one of our local popup locations. Ready …
From saraspeseafoods.com


GRILLED OYSTERS WITH CAJUN BUTTER - OKLAHOMA JOE'S
5. Shuck the tops off the oyster shells, leaving the oyster meat on the cupped side. 6. Place the shucked oysters back on the hot side of the grill. 7. Quickly pour a spoonful of Cajun butter into each oyster cup. 8. Cook over direct heat for about a …
From oklahomajoes.com


GRILLED OYSTERS WITH GREEN CHILE GARLIC BUTTER ARE ‘BRINY AND TENDER ...
2021-08-05 Shuck oysters and place them on a kosher salt-lined plate so the juices don’t spill. Top each oyster with a small spoonful of green chile butter. Place oysters on …
From foxnews.com


GRILLED OYSTERS RECIPE | MYRECIPES
Advertisement. Step 2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl. Step 3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
From myrecipes.com


GRILLED OYSTERS WITH GARLIC PARMESAN BUTTER - SOUTHERN KITCHEN
2021-07-22 Instructions. Heat a grill to medium-high (400 to 450 degrees). In a medium bowl, use a rubber spatula to combine the butter, 1/4 cup of the cheese, the parsley, lemon juice and garlic until completely combined. Season to taste with salt and pepper. When the grill is hot, place 1 tablespoon of the garlic butter on top of each oyster, then top ...
From southernkitchen.com


10 BEST GRILLED OYSTERS RECIPES - YUMMLY
2022-06-23 oysters, garlic, spring onion, fish sauce, chilli, lime juice and 1 more Grilled Oysters Blonde and Blue An Island Chef cayenne pepper, oysters, blonde ale, chives, white wine vinegar and 3 more
From yummly.com


GRILLED OYSTERS WITH PARSLEY AND GARLIC BUTTER - WINE BUTLER
2021-07-30 Mix together the butter, parsley, white wine, garlic, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl until thoroughly combined. Lay out a large piece of plastic wrap over a work surface and mound the butter mixture in the centre. Fold the plastic over the butter and form into a log. Refrigerate until firm, at least 2 hours.
From winebutler.ca


GRILLED OYSTERS WITH BACON AND CAYENNE BUTTER | EAST HAMPTON …
2021-12-13 Cut twenty-four ⅛- to ¼-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter. Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, 6 to 8 minutes.
From easthamptonshucker.com


GRILLED OYSTERS WITH WHITE WINE BUTTER SAUCE - VINDULGE
2020-01-10 Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan. Place one heaping teaspoon of the butter into each oyster. Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble and remove when you start to see the edges of the oyster flesh slightly brown.
From vindulge.com


GRILLED OYSTERS WITH FLAVOURED BUTTER - CANADA'S FOOD ISLAND
12 PEI oysters, scrubbed and rinsed flavoured butters, see recipes below Lemon Leek Butter ; 0.5 cup unsalted butter, softened 1 tbsp finely chopped leeks 1 tsp lemon zest 0 pinch pepper Orange Tarragon Butter ; 0.5 cup unsalted butter, softened 1 tsp orange zest 0.5 tsp finely chopped tarragon pinch pepper
From canadasfoodisland.ca


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