Grilled Oysters from Siesta Key Oyster Bar | Suncoast View

  • 0

Grilled Oysters with Lemon, Garlic and Parmesan

Serves four persons


12 Louisiana fresh oysters (Optional) can substitute with your choice

8 oz. butter (soft)

2 tbs. fresh chopped garlic

¼ cup fresh chopped Italian Parsley

1 Lemon, Juice and zest

1 oz. white wine

Salt and fresh cracked pepper

2 oz. grated parmesan cheese


Preheat the Grill at 400F*, in a mixing bowl combine the butter, garlic, parsley, lemon juice, lemon zest and mix well with a whisk, add the wine, salt and pepper top taste and mix until well combined, set aside. Using an oyster knife and a kitchen towel, open the oysters by placing the cup side of the oyster that holds the natural juice on the towel and insert the knife in the pointy side on a 45 degree angle and push down slightly until it props open, without taking the knife out; slide it down to separate the connecting muscle and pull the top shell off then slide the knife down under to separate the bottom of the oyster leaving the natural juice in. repeat the process with the remaining of the oysters. Place the open oysters on the hot grill as even as possible to maintain the juices on it to slightly poached them for about two minutes, add a teaspoon of the garlic butter, top with a teaspoon of grated parmesan and continue cooking them for another two minutes until cooked through. If you experience flares on the grill is because of the fat on the butter, simply lower the heat and continue on. Serve with lemon wedges and your favorite wine. Enjoy!

Sherry wine Mignonette


½ Cup Sherry wine vinegar

2 tbs. minced shallots

1 tsp. fresh cracked black pepper

1 tsp. olive oil

Salt to taste


Combine all the ingredients and chill for couple hours, add to fresh shucked oysters or clams.