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Grilled Oysters with Mignonette

Grilled Oysters with Mignonette

By Amanda Haas

Shuck your way to wood-fired flavor. This unique recipe places the oysters in a half shell on the grill and finishes with a fresh mignonette sauce

Prep Time

15 Minutes

Cook Time

15 Minutes




Number of people serving


Units of measurement:
4 Cup Rock Salt
24 Large oysters
4 Tablespoon unsalted butter
As Needed kosher salt
2 Clove garlic, minced
2 Tablespoon finely chopped shallot
1/4 Cup red wine vinegar
1/2 Teaspoon ground black pepper
12 Whole lemon wedges


  • 1

    Choose a shallow serving platter that will hold all of the oysters. Pour the rock salt onto the platter to create a 1/2” base. This will steady the oysters for serving.

    • 4 Cup Rock Salt

    • 24 Large oysters

  • 2

    To prepare the oysters, check to ensure they are completely closed. Discard oysters that are not.

  • 3

    Wash and lightly scrub the oysters to ensure there is no grit on the surface. This will prevent the grit from entering the oyster once shucked.

  • 4

    Using a thick glove or kitchen towel, sturdy the oyster in the opposite hand of which you hold a knife. Using an oyster knife or very sturdy paring knife, locate the “hinge” on each oyster.

  • 5

    Place the point of the knife in the hinge, and wiggle the tip of the knife into the oyster until it feels sturdy. Firmly turn the knife to apply a torquing pressure to gently open the oyster. Remove the top shell of the oyster.

  • 6

    Using the tip of the knife, loosen the oyster from its shell, leaving the juices intact. Place each loosened oyster on its half shell on a baking sheet.

  • 7

    When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

  • 8

    In a small saucepan, melt the butter over medium-low heat in a small saucepan. Add the garlic and a generous pinch of salt and cook until fragrant but not burned, about 1 minute. Remove from the heat.

    • 4 Tablespoon unsalted butter

    • As Needed kosher salt

    • 2 Clove garlic, minced

  • 9

    For the Mignonette: Combine the minced shallot, red wine vinegar, and 1/2 tsp freshly ground black pepper.

    • 2 Tablespoon finely chopped shallot

    • 1/4 Cup red wine vinegar

    • 1/2 Teaspoon ground black pepper

  • 10

    Spoon 1 tsp of the garlic butter sauce onto each oyster in its half shell. Carefully place each oyster directly on the grill grates, ensuring they don’t slip.

  • 11

    Close the lid and allow them to cook for 3-4 minutes, until the edges of the oysters have pulled away from the shell.

  • 12

    Remove carefully with tongs to keep the juices and butter in the shells. Place directly on the rock salt to balance them.

  • 13

    Serve immediately with the mignonette and lemon wedges to squeeze onto the oysters. Enjoy!

    • 12 Whole lemon wedges

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