Grilled Oysters with Garlic Parmesan Butter

Southern Kitchen

Serves: 2

Hands On Time: 30 minutes

Total Time: 30 minutes


8 tablespoons (1 stick) unsalted butter, softened

1/2 cup grated Parmigiano-Reggiano

1/4 cup chopped Italian parsley

Juice of 1/2 lemon

1 clove garlic, finely minced

Kosher salt and freshly ground black pepper

12 freshly shucked oysters, on the half-shell


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 with the remaining cheese. Place the oysters directly on the grill grates, shell-side down, and close the lid. Cook until the cheese has melted and edges of oysters have curled slightly, 3 to 5 minutes. Serve immediately.

About the recipe

Popularized at the New Orleans seafood restaurant Drago’s, these grilled oysters take on an amazing smoky flavor from the grill while being gently poached in their own liquor and garlicky Parmesan butter.