Sure, there are some people who know their way around an oyster knife, but let’s be real: Shucking raw oysters is a pain. (Sometimes even literally…yikes!) Instead, we prefer to throw oysters on the grill. They’re the perfect appetizer to impress at a modern backyard BBQ. Serve them before a meal of grilled pizza and grilled cabbage “steaks”. Or bring them indoors and serve before a classic steakhouse meal with steak frites and creamed spinach.
Grilling not only makes oysters easier to shuck and serve—the heat loosens the shell, meaning you just need to gently pop off the lid—it also heightens their briny flavor and imparts a subtly smoky char. You’ll dollop a bit of kimchi butter onto each opened oyster and return them to the grill until the butter melts and mixes with the oyster liquid. Truly, it’s heaven. Keep the kimchi butter recipe in your back pocket for tossing with pasta and peas or spreading onto toast and topping with a fried egg.
All oysters vary in their saltiness; therefore, the amount of salt you add will vary as well. Ask your fishmonger about the salinity of the oysters you choose. A fun and functional way to serve your grilled oysters is on a bed of coarse salt. It not only makes an attractive presentation, but it stabilizes the oyster to prevent the butter and juices from spilling out before you slurp them down.
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Yields:
6
servings
Prep Time:
0
hours
5
mins
Total Time:
0
hours
25
mins
4
tbsp.
(1/2 stick) butter, room temperature
24
medium to large oysters
Finely chopped fresh cilantro, hot sauce, and lemon wedges, for serving
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- In a mini food processor, process kimchi until finely chopped. Add butter and process until well combined. Alternatively, finely chop kimchi with a knife and combine with butter in a medium bowl.
- Prepare a grill for medium-high heat. Arrange oysters on grill flat side up. Cover and grill until oysters slightly open up, 5 to 7 minutes.
- Transfer oysters to a cutting board. Using tongs or a dishtowel, hold oyster steady with one hand. Using an oyster knife in other hand, shimmy lid off. Cut muscle from flat side of shell and loosen meat from bottom of shell. Add about 1/2 tsp. kimchi butter and a tiny pinch of salt to each oyster. Continue to grill, taking care not to spill liquid, until butter is melted, about 1 minute more.
- Transfer oysters to a platter. Garnish with cilantro. Serve with hot sauce and lemon wedges alongside.
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PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS
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