From Somebody Feed Phil · 2018- · Reconstructed
Chargrilled Oysters
Serve when
Pull them off the grill the instant the butter starts to bubble and brown at the edges.
In the series
Season 1
- S1E5 · ~00:08:00 At Acme Oyster House, Phil eats chargrilled oysters straight off the grill alongside shrimp po'boys, gumbo, and jambalaya
In the series
Acme Oyster House is one of the Quarter's essential stops, and the chargrilled version — butter, garlic, and cheese bubbling right in the shell over open flame — has become nearly as iconic in New Orleans as the raw oyster itself.
Ingredients
Method
- Preheat a grill, or a broiler, until very hot.
- Melt the butter with garlic, smoked paprika, and cayenne.
- Set the oysters on the half shell on the grill grate or a sheet pan and spoon the garlic butter generously over each one. On a sheet pan, nest the shells into a bed of rock salt (or crumpled foil) so they sit level and the butter stays in the shell instead of on the pan.
- Grill or broil until the edges of the oysters curl and the butter is bubbling and starting to brown, 4 to 6 minutes.
- Top each with a little Parmesan in the last minute so it melts and browns slightly.
- Scatter with parsley and serve immediately with bread for the extra butter.
Substitutions
- Fresh oysters: If shucking isn't practical, ask a fish counter to shuck them to order the same day — chargrilled oysters need to go on the grill fresh, not previously frozen.
- Parmesan: Romano is a common New Orleans variation and gives a saltier, sharper finish.
Beyond the recipe
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