Grilled Oysters: Recipe and Shucking Tips

Making grilled oysters on the half shell involves coating them in a garlic butter–based sauce and cooking them over high heat on a gas, wood, or charcoal grill. Edible oysters have a soft, springy texture and buttery, briny flavor with heavy notes of seawater. Diners can enjoy these bivalve mollusks steamed, stewed, or raw—with condiments like lemon juice, cocktail sauce, or mignonette sauce—but grilling them with a butter sauce on the grill infuses them with smokiness and flavor and creates a pleasant chewiness.

If you’re having difficulty shucking oysters (or opening their shells) before grilling, it’s possible to cook them partially to help loosen them. Place the closed oysters cup-side up on a preheated grill and cook them until their shells open slightly, about 1 minute.

Next, shuck each oyster. To do so, simply hold one oyster in your non-dominant palm (covered in an oven mitt or glove to protect your hand), and insert a shucking knife, screwdriver, or butter knife into the shell opening. Return the oysters to the grill immediately after shucking.

Follow these steps to shuck oysters:

1. 1. Gather the right tools. While it’s best to use an oyster knife (or a shucking knife) for this job, another thin, flat instrument (like a paring knife or flat-headed screwdriver) will work in a pinch.
2. 2. Protect your hands. Don an oven mitt or glove to protect your hands as you shuck the oysters.
3. 3. Place the cupped side in your hand. Oysters have a curved, cupped side and a flat side. Hold the oyster with the flat side up. The cupped side holds the oyster’s liquid.
4. 4. Identify the hinge. Look for the part of the oyster where the shells join together at a tapered point.
5. 5. Place the knife tip on or near the hinge. Insert the knifepoint right at the hinge of the oyster or next to it.
6. 6. Twist the knife. Gently twist the knife 90 degrees and wiggle it back and forth until the hinge pops, allowing the oyster to open slightly.
7. 7. Separate the shells. Slide the knife between the shells along the oyster’s side to cut the adductor muscle, which holds the shells together. Keep the knife as close to the top shell as possible, but avoid cutting the oyster in the process.
8. 8. Inspect the oyster. After you’ve severed the top shell, remove it from the oyster. Inspect the open oyster and smell it. If it smells fishy, discard it.

Whether you’re a grill master or BBQ novice, you’ll be able to craft this simple grilling recipe successfully. Follow these tips to make the best chargrilled oysters:

1. 1. Use fresh, high-quality oysters. Check the freshness of your shucked oysters before cooking and eating them. Good oysters will look opaque and never smell or taste “fishy.” Bad oysters will look withered and dry inside their shells and smell “off.” If there is no seawater inside the shell, the oyster is likely dead.
2. 2. Experiment with different ingredients. Adapt the typical garlic butter mixture to incorporate your favorite spices, herbs, and seasonings. Some tasty potential additions include Italian seasoning, cayenne pepper, smoked paprika, Old Bay seasoning, grated Parmesan cheese, and more.
3. 3. Handle the oysters properly. Always handle grilled oysters carefully to avoid spilling the buttery filling. For the best result, use heat-resistant grilling gloves to pick the oysters up with your fingers. If gloves aren’t available, use a set of tongs to remove them from the grill carefully.
4. 4. Serve immediately. Grilled oysters are best eaten shortly after cooking. Avoid leaving a platter of grilled oysters out for an extended period of time, as it can cause a foodborne illness.