Grilled Oysters with Compound Herb Butter

Jason likes to place a couple of teaspoons of the compound butter on top of each oyster before placing it on the grill. The oysters will roast quickly—in under 3 minutes you’ll have sumptuous delicacies.
By / Photography By Danielle Atkins | May 11, 2015

Ingredients

  • 24-36 oysters, shucked
  • 2 sticks unsalted butter, room temperature
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped tarragon
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation

  1. Place all of the ingredients into a large bowl. Use a wooden spoon or spatula to mix them together.
  2. Place a medium-size piece of plastic wrap onto your work surface. Gather the butter and spoon it onto the center of the plastic wrap.
  3. Pull the bottom portion of the plastic wrap over the butter and begin rolling to form a log shape. Twist the ends of the plastic wrap and place butter in the fridge to set. This can also be frozen.
  4. Spoon 2 teaspoons compound butter onto oysters. Place on grill and smoke 2-3 minutes or until butter is melted and oysters are bubbling around edges.

About this recipe

Recipe courtesy of Southernaire Market.

Ingredients

  • 24-36 oysters, shucked
  • 2 sticks unsalted butter, room temperature
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped tarragon
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
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