Fire-Roasted Oysters

Oysters in the shell can be cooked very successfully on the grill. This is a welcomed change to opening them by hand. The heat from the grill steams the oysters and pops the shell open, while poaching the oyster inside. I especially enjoy this technique as an appetizer prior to grilling steaks or ribs.


  • 3 dozen oysters in the shell
  • 2 cups rock salt
  • 1/2 pound salted butter
  • 2 tbsps garlic, minced
  • 2 tbsps shallots, minced
  • 2 tbsps fresh parsley, chopped
  • 1 tbsp dried basil
  • 1 tbsp dried tarragon
  • 1 tsp dried thyme
  • 1 tbsp Louisiana Gold Hot Sauce
  • 2 tbsps Lea & Perrins Worcestershire sauce
  • juice of one lemon
  • salt and pepper to taste

Wash the oysters under clean, running water to remove any sand or mud. Place the oysters in a bucket of clear water to cover by one inch. Add the rock salt and allow the oysters to sit for one hour. Make a sauce by melting butter over medium-high heat. Add all remaining ingredients. Remove from heat and allow to sit until later as flavor will develop. Heat grill according to manufacturer’s directions. Place the prepared sauce on one edge of the grill to keep warm. Do not boil. Place the oysters on the grill 8-10 at a time and close the lid. In 2-3 minutes the oysters should begin to pop open. Using a grill glove, remove the oysters from the grill and pop open the outer shell using an oyster knife. Top with 1/4 tsp of the sauce and serve hot. Note: For a patio party I recommend having 6 oyster knives along with 6 heavy-duty gloves or kitchen towels in order to hold the hot oysters as they are removed from the grill. The oysters should be eaten directly from the shell while steaming hot.

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