Chargrilled Oysters

Chargrilled oysters are a briny, cheesy, spicy and delicious appetizer (or meal) you can make at home. It only takes a few ingredients and a quick assembly, so grab your oyster shucker and fire up the grill. This chargrilled oyster recipe is easy and tastes like the ones from Drago’s in New Orleans.

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My oyster obsession comes from growing up in the Tidewater region of Virginia on the Chesapeake Bay, where I learned to eat them raw on the half shell, gobbled them up in an oyster stew, and swooned over fried oyster sandwiches.

When Scott and I visit New Orleans, chargrilled oysters are at the top of a very long MUST-EAT list. Usually, we’ll get them at Drago’s on Poydras street, but I admit the chargrilled oysters from Acme Oyster House in the French Quarter are pretty tasty too.

We love them so much that waiting for our next trip to the Big Easy for another oyster fix is out of the question. Luckily, they’re easy to make at home and ready to enjoy in about half an hour.

Using plump, fresh oysters in their shell, with Creole seasoning, butter and cheese, you can make this close replication of Drago’s Charbroiled oysters recipe on your home grill.

Ingredients for Chargrilled Oysters

• Fresh Oysters In Their Shells
• Creole Seasoning
• Unsalted Butter
• Parsley
• Lemon Zest
• Fresh Garlic
• Pecorino Romano Cheese

Seasoning for the char grilled oysters

If you have a Creole or Cajun seasoning in your pantry, you can use it in this dish.

Otherwise, make my easy recipe for Creole seasoning from basic pantry staples like smoked paprika, cayenne pepper, black pepper, garlic and onion powder, dried oregano and thyme.

It adds a spicy New Orleans vibe to the chargrilled oysters, but you can use leftover spice as a tasty seasoning for chicken, pork, seafood, pasta, potatoes, and rice… it’s that versatile.

Since this recipe comes together very quickly, it’s essential to have the ingredients prepped and ready before you start shucking the oysters.

Making the cheesy topping for chargrilled oysters

1. In a small bowl, combine the softened butter, Creole seasoning, garlic, parsley, lemon zest and grated pecorino romano cheese.
2. Mash them with the back of a fork until you have a smooth, creamy paste.
3. Set aside the butter mixture until you’re ready to top the oysters, and here’s a pro tip... Don’t rest it beside the grill as it’s heating, or it will melt prematurely.

That’s it. Pretty simple, right?

Now let’s clean the oysters.

• Run the mollusks under fresh water.
• Use a stiff brush {affiliate link} to scrub the outside of the shell and remove any sand or grit that’s stuck on.
• Rinse away the detritus under fresh water and get ready to shuck.

Recommended gear for shucking oysters

I strongly recommend you take the proper precautions. Not only can the oyster shells be sharp, but the oyster shucker is pretty much a blunt dagger that can also cause injury.

• Protect yourself with a good pair of oyster shucking gloves, preferably some with a rubber grip, for greater control {affiliate link}.
• Don’t try to jury rig a screwdriver or butter knife to open the oysters. You need a bonafide oyster shucker {affiliate link}.
• An old (but clean) dishtowel is handy to rest the oyster shell on to keep it in place without skittering across the counter.
• Keep a rimmed baking sheet nearby to transfer the shucked oysters to (If your oysters are a little tippy, you can bunch up some aluminum foil to create a nest in the pan and help balance the shellfish so you don’t spill the liqueur.

How to shuck oysters (without injury)

You can use a gas grill or charcoal grill for cooking the oysters, and you’ll want it at a reasonably high heat, around 500°, maybe a smidge more.

Chargrilling the oysters

1. Place the oysters carefully on the hottest part of the grill grates, balancing them so they stand upright without losing the oyster or the liquor (use a Pitt Mitt {affiliate link}, so you don’t burn yourself).
2. Cook the oysters for 5-7 minutes (with the lid closed). Once the liquid starts to bubble around the edges, it’s time to add the topping.
3. Spoon a teaspoon or so of the butter mixture onto each oyster, close the lid and charbroil the oysters for 3-4 minutes.
4. Sprinkle the shellfish with additional grated cheese and grill for 1-2 more minutes until bubbly.
5. Carefully transfer the oysters (use a Pitt Mitt {affiliate link}) onto a platter. (We like to line the platter with rock salt {affiliate link} to give the oysters a bit of stability so they don’t tip and lose their liquid.)

Cooking oysters in the oven:

If you don’t have a grill, or if it’s just too cold to go outside to fire it up, you can cook the oysters in your oven. Here’s how:

1. Preheat the oven to 500°.
2. Arrange the shucked oysters on a baking sheet so they’re standing upright and you’re not using any of the oyster’s liqueur. If they’re unsteady, as they usually are, crumple some aluminum foil and lay it on the baking sheet.
3. Bake the oysters for 5-7 minutes or until the liquid bubbles at the edges.
4. Top each oyster with a teaspoon of the butter mixture and cook the oysters for 3-4 more minutes.
5. Sprinkle with grated cheese and turn the oven to broil. Cook for 1-2 minutes or until the tops are golden brown and bubbling.

Variations and substitutions:

• Swap Pecorino Romano for grated Parmigiano-Reggiano in the filling and topping.
• Swap Cajun or Old Bay seasoning for the Creole.
• Add panko breadcrumbs and send them under the broiler for 1-2 minutes for a crunchy topping.
• For a smoky bite, add cooked crumbled bacon with the cheese.
• If you want to veg it up, saute some mushrooms and spinach in a bit of butter and spoon them over the oysters after adding the butter mixture, then finish with the cheese.

FAQ’s

How to serve chargrilled oysters:

You can enjoy the oysters hot from the grill, but to round out this tasty appetizer, add a little hot sauce and a squeeze of fresh lemon juice.

Serve with a warm loaf of soft french bread to sop up the garlic butter sauce. Oh-ma-GAWD! So good!

More famous fried and chargrilled oysters recipes you’ll love:

• Smoked Oysters
• Classic Oysters Rockefeller Recipe
• Pan-Fried Oysters Oreganata
• Deep Fried Oysters with Remoulade
• Mardi Gras Grilled Oysters
• Citrusy Grilled Oysters

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