Grilled Oysters with Roasted Garlic, Basil, & Parsley Banner Butter

For this recipe, we recommend adding your friends and family.  Fire up that grill, it’s oyster time.  



A dozen fresh oysters (the fresher, closer-to-home you can get the better!)

6 tablespoons – little more than half a package –  of slow-cultured, Roasted Garlic Basil & Parsley Banner Butter.

1 Lemon cut into slices or wedges

3 Tablespoons fresh chives (roughly chopped)

What YOU DO:

Light your grill and turn to high to pre-heat.

Take your roasted garlic butter out of the fridge and set aside in a small bowl.

Shuck oysters with a small knife (an oyster knife with a rounded tip and a work glove on the hand grasping the oyster is a good choice for novice shuckers). Remove the top, flat shell and discard. Place the rounded (bowl side of the shell) side with the oyster on a large pan for transport to the grill.

Arrange the oysters evenly on the hot grill and then add a half tablespoon of softened Roasted Garlic butter to each oyster.

Close the lid and grill for 4 or 5 minutes until the oysters are bubbling (not rubbery). The butter should be completely melted and beginning to caramelize on the shell when done.

Remove from the grill and place on a serving plate with the lemons. Squeeze a few wedges/slices onto the oysters and then scatter the chives across the plate.



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