Chargrilled Oysters (New Orleans Style)
Inside: The simple technique for making chargrilled oysters like you find in The French Quarter.
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.
Though it may seem intimidating, I assure you that making Chargrilled Oysters at home is not only doable, it’s simple once you get the hang of shucking. That’s why I created my free guide that walks you through buying, storing, and safely shucking these bivalves at home–plus videos. Click the button below to get your free guide–you’ll be doing it like a pro in no time.
This post contains affiliate links which means that when you make a purchase, you’ll pay no more for the item, and I make a small commission. Win-win!
My oyster obsession comes from growing up in the Tidewater region of Virginia on the Chesapeake Bay, where I learned to eat raw oysters on the half shell, gobbled them up in an oyster stew, and swooned over them in fried tartar sauce-laced 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 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 – get them from a reputable fishmonger.
- Creole Seasoning: You can use my homemade recipe (see link) or store-bought, though some brands have more sodium than others. If you’re using a store-bought seasoning blend, use half the amount called for in this recipe.
- Unsalted Butter – we prefer unsalted because the Creole seasoning is well salted.
- Parsley – Adds fresh flavor to the grilled bivalves.
- Lemon Zest – fresh citrus zest gives the butter sauce a lively freshness.
- Fresh Garlic – for a punch of flavor and heat.
- Pecorino Romano Cheese – to create the irresistible crust you’d expect for this preparation.
Seasoning for the chargrilled 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
- In a small bowl, combine the softened butter, Creole seasoning, garlic, parsley, lemon zest and grated pecorino romano cheese.
- Mash them with the back of a fork until you have a smooth, creamy paste.
- Set aside the butter mixture until you’re ready to top the seafood, 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 cup-side of the shell to keep it in place without skittering across the counter.
- Keep a rimmed baking sheet nearby to transfer the shucked bivalves to (If yours 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)
- Wear level 5 cut-resistant gloves to protect your hands. Rest the shell, cup side down on the old dish towel to secure it.
- Insert the tip of the oyster knife adjacent to the hinge, forcing it open and twisting to break the seal. (Wipe the blade off on the towel to prevent any bits of shell from getting back into the shucked oyster).
- Slide the knife along the inside top of the shell (the flat side) to disconnect the meat from the adductor muscle. Discard the flat shell so that the flesh is resting on the cupped side of the mollusk. Don’t loosen the oyster from the bottom shell, otherwise you’ll risk it escaping while you’re grilling them. Try not to lose the liqueur as you want it for the sauce.
- Transfer the oysters in their shell to the baking sheet, so they stand upright and do not lean to one side. Continue to process the seafood in this manner.
You can use a gas grill or charcoal grill for cooking the seafood, and you’ll want it at a reasonably high heat, around 500°, maybe a smidge more.
Chargrilling the oysters
- 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).
- Cook them for 5-7 minutes (with the lid closed). Once the liquid starts to bubble around the edges, it’s time to add the topping.
- Spoon a teaspoon or so of the butter mixture onto each oyster, close the lid and charbroil the oysters for 3-4 minutes.
- Sprinkle the shellfish with additional grated cheese and grill for 1-2 more minutes until bubbly.
- Use a Pitt Mitt {affiliate link} to carefully transfer the seafood to 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 them in your oven. Here’s how:
- Preheat the oven to 500°.
- Arrange the shucked shellfish on a baking sheet so they’re standing upright and you’re not losing 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.
- Bake for 5-7 minutes or until the liquid bubbles at the edges.
- Top each oyster with a teaspoon of the butter mixture and cook the oysters for 3-4 more minutes.
- 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
Place shucked bivalves in their shells on a hot grill (around 500°) cup-side down. Cook 5-7 minutes until the liqueur bubbles, add the butter topping, close the lid and grill 3-4 more minutes until melted and slightly charred.
Absolutely — preheat to 500°, follow the same timing, and finish under the broiler for that golden crust. Full instructions are in the post above.
The combination of Creole seasoning, garlic butter and pecorino romano cheese — spooned onto the barely cooked seafood while it’s still on the grill — creates a briny, spicy, cheesy crust you don’t find anywhere else. Drago’s in New Orleans made this style famous.
Same concept — oysters grilled in their shell with a seasoned butter topping. The terms chargrilled, charbroiled, and BBQ oysters are used interchangeably depending on where you are.
These are best eaten when you make them. If you think you’ll have leftovers, make fewer oysters. The filling will keep for several days in the refrigerator.
Yes. No need to worry about raw seafood with this recipe.
Remove them from whatever storage bag you’ve bought them in and transfer them to a large bowl. Soak a dishtowel under running water. Ring out the towel (so it’s damp but not soaked) and cover the oysters with it (tucking the ends of the damp towel inside the bowl so there are no drips). If you’re storing them in the refrigerator for a while, re-wet the towel daily to keep the oysters fresh. They can last for several (2-3 weeks).
Get my free guide that helps you choose the best type for the dish you’re making.
What to serve with chargrilled oysters
Keep it simple — these oysters are the star and don’t need much competition. A warm loaf of French bread is non-negotiable for soaking up that garlic butter sauce, and lemon wedges on the side let everyone add a fresh squeeze to taste. If you must, a few dashes of hot sauce (we like Crystal) wouldn’t be amiss.
For drinks, lean into the New Orleans spirit. An ice-cold Abita beer is the classic pairing. If you’re in party mode, a Hurricane is the obvious choice. A French 75 keeps things posh. Margaritas work surprisingly well with the briny spice, and if you’re serving these as a brunch bite, a spicy Bloody Mary is the perfect match.
Reader Reviews:
⭐️⭐️⭐️⭐️⭐️
Char grilled oysters are a New Orleans staple and with the garlic and cheese, these oysters are delicious. Putting them on the grill gives them that natural grill flavor absolutely delicious. –Christi
⭐️⭐️⭐️⭐️⭐️
Great recipe! We really loved the oysters (we prepared them in the oven). –Mariana
⭐️⭐️⭐️⭐️⭐️
OMG!!! These look fantastic! We used to toss them on the grill or wood fire and toss a wet cloth over them to steam, but this takes them to a new, elegant level! Great recipe, Lisa! –Chris
More famous fried and chargrilled oysters recipes you’ll love:
- Smoked Oysters
- Oyster Shooters
- Classic Oysters Rockefeller Recipe
- Pan-Fried Oysters Oreganata
- Deep Fried Oysters with Remoulade
- Mardi Gras Grilled Oysters
- Citrusy Grilled Oysters
Chargrilled Oysters (New Orleans Style)
SPECIAL EQUIPMENT:
- 1 pair oyster shucking gloves
- 1 Pitt Mitt or grill safe gloves
- 1 oyster shucking knife
- 1 old, clean dish towel that you don't mind getting dirty.
- rimmed baking sheet
- aluminum foil
INGREDIENTS:
- 1 dozen oysters in their shells
- 4 teaspoons Creole seasoning If using a store-brand, only add two teaspoons of the seasoning and taste. If it needs more, add one teaspoon at a time.
- 6 tablespoons butter softened
- 2 tablespoons parsley
- 1 teaspoon lemon zest
- 1 tablespoon minced garlic
- ¼ cup grated Pecorino Romano
DIRECTIONS:
- Before you start cooking, don't forget to grab your free copy of The Indispensable Oyster Guide.
MAKE THE COMPOUND BUTTER FOR CHARGRILLED OYSTERS:
- In a small bowl, combine 6 tablespoons butter (room temperature) with 4 teaspoons Creole seasoning (or 2 teaspoons if a storebought brand), 2 tablespoons parsley, 1 teaspoon lemon zest and 1 tablespoon minced garlic. Mash with a fork to combine until you have a thick paste.
- Clean 1 dozen oysters by running them under fresh water and using a sturdy wire or stiff-bristled brush to clean the outside shells of dirt and grit. Rinse the oysters and set aside.
- SHUCK THE OYSTERS: Wear the oyster gloves to protect your hands. Rest the oyster, cup side down on the old dish towel to secure it.
- Insert the tip of the oyster knife into the hinge of the oyster, forcing it open and twisting to break the hinge. (Wipe the knife off on the towel).
- Slide the oyster knife along the top of the shell to disconnect the meat from the top flat shell. Discard the flat shell so that the oysters are resting in the cupped side of the shell. Don't loosen the oyster from the bottom of the shell, to help prevent it from escaping while you're grilling them. Try not to lose the oyster liqueur as you want it for the sauce.
- Transfer the oysters in their shell to the tin foil lined baking sheet in such a way that they stand upright and not lean to one side. Continue to shuck the oysters, in this manner.
PREHEAT THE GRILL OR OVEN TO 500°
- Use the Pitt Mitts to carefully place the oysters on the grill and close the lid. Cook for 5-7 minutes or until the oyster liqueur starts to bubble up around the sides.
- Divide the seasoned butter among the oysters and close the grill lid. Cook for 3-4 minutes until the butter has melted and is bubbling.
- Sprinkle the oysters with ¼ cup grated Pecorino Romano and continue to cook for 2-3 more minutes until the cheese is melted and crusty. For more browning, you can place the oysters under the broiler for 1-2 minutes.
- Transfer to a serving platter (line it with rock salt to prevent the oysters from tipping over) and serve hot.
RECIPE VIDEO:
NOTES:
- You can keep fresh oysters (in their shell) for several weeks, but they need to be completely covered with a damp towel, which is changed daily. This will give them enough moisture to stay happy and fresh.
- You can use any variety of oyster you like, however I recommend bivalves that are medium to larger-sized. The smaller, more delicate ones are best served raw and on the half shell.
- Note: If you’re using a store-bought seasoning blend, check it for how salty it is. Some readers have used blends that have more sodium which can overpower the flavor of the oysters. If yours is particularly salty, cut the amount of Creole seasoning in half.
NUTRITION:
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The compound butter mixture was excellent but I added the butter and the Parmesan cheese at the same time on top of the raw oysters and cooked until the cheese and butter was bubbly (approx 5 -7 minutes).
Char grilled oysters are a New Orleans staple and with the garlic and cheese, these oysters are delicious. Putting them on the grill gives them that natural grill flavor absolutely delicious.
I used half of the amount of Cajun seasoning as mine was store-bought. Perfect flavor. Will make again.
Salt amounts will vary depending on the type of Creole/Cajun or other seasoning blend. To be on the safe side, taste it before using, that way if it is very salty, you can scale back the amount in the recipe.
Loved the flavor ❤️
Great recipe! We really loved the oysters (we prepared them in the oven)
Great recipe! We really loved the oysters (we prepared them in the oven).
They were okay. I think the seasoning was way too salty. I did use unsalted butter but I would cut down on the Creole next time.
Haven’t tried this specifically but mine are extremely similar! I melt lots of butter n garlic w fresh chopped thyme let solidify take some mix w parm n panko. incredibly amazing made em all summer on charcoal w wood chips mmmmm serve w PBR
This came out amazing!!! Can’t believe how good they are!
OMG!!! These look fantastic! We used to toss them on the grill or wood fire and toss a wet cloth over them to steam, but this takes them to a new, elegant level! Great recipe, Lisa!