Pop Quiz: What are the TOP 3 Best Food Cities in America? If you drill down too far, you could get lost in regional delights (I would LOVE to do that sometime), but my quick fire response would be: New York, San Francisco and New Orleans. Not necessarily in that order. In fact, New Orleans would probably rank first, just for their sincere and abiding love of seafood, spice and butter. Who can argue with that?
So for Mardi Gras, since we won’t be reveling in the French Quarter (darn-it), we’re making some fabulous grilled oysters, N’Awlins style. These oysters came from the Rappahannock River Oyster Company in Rappahannock, Virginia. I’m partial – since I’m from this region of the country — and to me, these are the best! Not too big, creamy and briny and utterly slurp-able! Fantastic raw on the half shell, but completely indulgent when bathed in a spicy butter!
The simple topping for these bivalves is a rich combination of melted butter, smoked paprika, cayenne, worcestershire, lemon and parsley – and it takes about 5 minutes to make. I love that.
If you’ve ever shucked oysters, you know that sometimes it can be a struggle finding the hinge to pry it open. When you grill the oysters, the frustration is alleviated because they will open for you… a beautiful yawn that makes it easy to remove the top shell. Just be sure that you put the “cup” side down on the grill — you don’t want the briny liquor to seep out when the shell opens.
After just a few minutes on the fire, the oysters are ready. Just spoon the butter sauce over the top and add a few drops of your favorite hot sauce for a little extra tangy heat! I recommend Crystal’s — it’s a Louisiana favorite!
Mardi Gras Grilled Oysters
ingredients
- 1 dozen oysters in their shell
- 4 tablespoons butter
- 1 1/2 teaspoons worcestershire sauce
- 1/2 teaspoon smoked paprika
- ~ 1/8 teaspoon cayenne pepper depending on how spicy you like it
- 1 tablespoon lemon juice
- 1 tablespoon parsley chopped fresh
- hot sauce such as Crystal
instructions
- Heat the grill to high heat - about 450°-500°.
- Scrub the oyster to remove any mud or grit and rinse under cool water, set aside.
- In a small saucepan, melt the butter and add the worcestershire sauce, smoked paprika, cayenne pepper, lemon juice and parsley - stir to combine and remove from heat.
- Place the oysters flat side up on the hot grill (you don't want the oyster liquor to escape -- so make sure the rounded side is resting on the grill grates). Cook on the grill for 3-4 minutes, just until the oysters crack open slightly. Transfer the oysters to a platter.
- Using an oyster shucker, slip the tip of the shucker into the opened crack in the oyster. Run the oyster shucker back to the hinge of the oyster and twist it to open. If the oyster is still attached to the muscle on the shell, run the shucker between the oyster and the muscle to detach, being careful not to spill any of the liquid. Arrange the oysters on a platter and spoon one teaspoon of the butter sauce over each oyster. Garnish with a few drops of your favorite hot sauce (we like Crystal). Serve.
Nutrition
More Succulent Shellfish Specialties:
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- Sriracha Lobster Rolls
I have had these, or a variety close to this. Delicious and simple to fix. Do you have a recipe for fried oysters..not heavily battered? Trying to get a chef here in East TX to do them this way. Thanks for posting this.
I actually grew up on fried oysters — one of my favorites, but believe it or not, I don’t think I’ve ever made them… Let me ask around for some good methods and get back to you!
Ahhh, New Orleans. What an awesome place. You’ve really got these oysters down and with gorgeous pics too.
I appreciate that! Thanks, Ginny. New Orleans is my secret love.
My Mama makes them like this. Drain and pat dry the oysters (save the liquor for something else) in a pie tin mix 1 cup buttermilk, add 1/2 tsp salt, a few dashes hot sauce, and mix. In a pie tin, mix 1/2 cup Italian bread crumbs, 1/2 cup yellow corn meal in the tin, add cayenne pepper (your taste), put oysters in the milk bath, take one at a time out and let drip the excess, then dredge through bread crumbs, and fry approx 2 minutes each. Mama says peanut oil is best, make sure it’s damn good and hot. Lol
I know some folks don’t care for oysters but I just love them and I really love the “N’Awlins style” flavors you have here.. I gotta try it!!
Oysters are one of our favorite treats too! You’ll love these!
Oh, they look delicious! I tried oysters this summer for the first time and loved them! Beautiful photos as usual, Lisa!
Thanks so much, Beth!
I’ve only had oysters a couple of times but this topping is a combination of some of my favourite flavours so maybe I should give them another try
The ingredients you have used to flavor the oysters are just so mouth watering!!
I must admit I have never had oysters before, and I have never been to New Orleans. I guess i need to go there and enjoy some good Southern seafood. Your pictures are gorgeous and make me want to try some of these oysters. I am definitely saving the recipe for later.
Neli, New Orleans is one of those iconic food cities that defines its own flavor. It’s unique in that its not one or two specific dishes that make it special — it’s everything!
My husband and dad would LOVE this recipe! I agree with you that New Orleans is one of the best places for a foodie to be! All that butter! Beautiful pictures for an oh-so tasty recipe!
We really went to town with this one, too! Hope they enjoy it!
These oysters look incredible, Lisa! I’m planning a trip to the seafood market this week and I think this recipe is going to have to be on the menu. That butter sauce has my name all over it! 🙂
Please let me know how you enjoy them, Amanda!
These look amazing! I have never made them myself! My husband would be alllll over these, and they sound great!
Well, tomorrow is Fat Tuesday! Let me know how it goes…
I am going to have to counter your San Francisco with Sacramento – quiet and unassuming, but there is some AMAZING food to be found and the SF’ers have been coming here in droves to try it out 🙂 I still have to get the New Orleans – on the books this year. These oysters sound amazing!! My husband and 2yo son are totally obsessed with oysters (random I know), so we will be trying these out for sure.
Fantastic — I’ve never been to Sacramento before, so I appreciate the local knowledge and for putting it on my radar screen! Are they known for a particular dish?
Oysters have always intrigued me. They look so slimy and gross but I hear people love them! LOL Someday when I am on a coast and they are caught fresh I am totally going to be brave and try one! These sound like they are lovely!
You don’t have to be brave to love oysters — they are absolutely succulent!
We have a family friend with an oyster farm in the Chesapeake Bay so we get fresh oysters from time to time. I’m so printing this out for the next time we get a batch!
Who is your friend? And can I be friends with him too?
Im kind of embarrassed to say Ive never had a cooked oyster? But Im going to remedy that because I love that I won’t have to shuck them to eat them…. I cant believe I never thought how much easier that would be!
Don’t be embarrassed, you have to start somewhere! Grilling is the easiest method to me!
Oh man.. I LOVE fresh oysters! They’re so hard to find here– it’s a tragedy! I wonder if frozen raw ones would work. This made me so hungry– now I’m going to go on an oyster hunt lol
I wouldn’t bother with frozen oysters — find a reputable fish monger and make him/her your best friend – that’s what I would do!
I’m too far from the ocean! Maybe I’ll just save it for when I visit the beach ?
Oh, no! Well, I’m one mile from the ocean – so there you go! Look me up the next time you visit Florida!
I’ve had NOLA on my mind all week. I think you just convinced me that now I have to go. Thanks for this beautiful share!
We love NOLA, but haven’t been in ages… I’ll have to revisit through food this year… maybe beignets?
Love that these are simple but look delicious! Definitely would love to give making them a try!
Glad you like them, Kassie!
I never had oysters actually. I think it’s one of those things that are kind of bland until you add a bunch of stuff to give it flavor and life. I would be willing to give them a shot. Your recipe seems easy enough for am oyster novice. It certainly looks good!
Well, you can’t go wrong with the spiced butter! Definitely adds flavor!
These sound special – I love that spicy butter and your technique to get over the frustrating part of trying to open them. What a treat.
To be fair, my husband usually shucks the oysters, but he enjoyed the ease of letting these bivalves open themselves!
I don’t eat seafood, but oysters have always intrigued me! So simple and I’ve heard that they taste of the sea! So magical!
I grew up on oysters and seafood, so I’m always surprised to hear of people who don’t eat it. Yes, oysters are briny, but not salty and while I love them raw on the half shell, this method is a close second.
Your recipe just goes to prove that simple is always best! I love oysters and am looking forward to try this method!
Thank you! I agree, sometimes the simplest things are the most satisfying!
This is absolutely perfect! I have never considered grilling. What an amazing idea. And I love your suggestion of making this spicy cayenne pepper and hot sauce. How yummy!
Thanks so much! Let me know if you make them and how you like it!
Oh, how amazing would it be to actually be in the French Quarter during Mardi Gras!? But I think enjoying your gorgeous oysters would be a very close second – they look amazing!
I’ve been in New Orleans during Mardi Gras and caught so many beads that they nearly broke my neck! Good times!