Tender, briny oysters grilled in their shells with a garlicky butter lime sauce and a dash of heat! Easy to make - and so freakin' good!
Keyword appetizer, oysters, seafood
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
1dozenoystersin their shells
4slicesciabattaor artisan bread such as kalamata olive bread, rustic sourdough or ciabatta
hot saucewe like Crystal
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.
Melt the butter in a small saucepan over medium high heat and add the minced garlic. Cook for about 1-2 minutes so that the butter is fragrant. Add the lime zest, lime juice and cilantro. Stir and set aside.
Brush the slices of bread with the olive oil. Grill the bread for 1-2 minutes per side until it starts to take on color and get crispy. Transfer the bread to a platter.
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. Discard the flat part of the shell. Arrange the oysters on a platter and spoon one teaspoon of the butter sauce over each oyster. Garnish with wedges of lime, chopped fresh cilantro and a few drops of your favorite hot sauce (we like Crystal). Serve with grilled bread.