We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Grilled Oysters

30

6

Mesquite

These wood-fired oysters are an unexpected game day appetizer that will convince all your friends to stay & watch the game.

2

Activating this element will cause content on the page to be updated.

:

main

  • Rock salt, or other coarse salt, raw rice, or beans, for serving

  • 18 Medium Oysters, shells 4-5" across

  • 8 Tablespoon (1 stick) unsalted butter

  • 2 Clove Garlic, very finely minced

  • 1 Teaspoon dried oregano

  • 1/4 Cup Parmesan cheese, grated

  • fresh parsley, chopped, for serving

  • 1

    Pour about 1/2-inch layer of rock salt on a large platter. This will help hold the oysters level once they’re cooked.

    • As Needed Rock salt, or other coarse salt, raw rice, or beans, for serving

  • 2

    Start with oysters that are all completely closed (i.e. still alive). If any of the oysters are open, throw them away–that means that they are dead and you want them to be as fresh as possible. After purchasing the oysters, keep them on ice in a bowl in the fridge until ready to eat. Before shucking, wash and lightly scrub the oysters thoroughly in water to prevent grit from getting inside once you open them.

    • 18 Medium Oysters, shells 4-5" across

  • 3

    Shuck the oysters. Using an oyster knife or a sturdy paring knife, hold the oyster in a towel to make it easier to hold and to protect your hand. Put the point of the knife in the "hinge" of the oyster. Push and wiggle the knife further into the oyster until it feels firmly stuck in. Apply a turning/torquing pressure to the knife to gently pop open the oyster. Being careful not to spill the juices, go around the oyster gently with the knife to completely open the oyster.
  • 4

    Make sure you don't cut the meat of the oysters. Pull gently until the shell pops completely open. Remove and discard the top shell. Run your knife under the oyster to release it, but leave it in the bottom shell.
  • 5

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 6

    In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and dried oregano and sauté for 2-3 minutes, being careful to not let the garlic brown.

    • 8 Tablespoon (1 stick) unsalted butter

    • 2 Clove Garlic, very finely minced

    • 1 Teaspoon dried oregano

  • 7

    Remove the butter sauce from the heat. Pour a spoonful of the butter mixture on each oyster.
  • 8

    Place the oysters directly on the grill grates, balancing them between the bars so they don’t spill. Close the lid, and cook until the juices are bubbling and the edges of the oyster meat curl slightly, 6-8 minutes.

    450 ˚F

  • 9

    Remove the oysters from the grill using tongs to carefully transfer the oysters to the prepared platter with the rock salt to balance the shells. Garnish with grated parmesan and chopped parsley. The shells and juices will be very hot, so let them cool slightly before eating. Enjoy!

    • 1/4 Cup Parmesan cheese, grated

    • To Taste fresh parsley, chopped, for serving

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.