They key with this recipe is the key to like any recipe, quality of ingredients. I suggest going with an oyster you enjoy, I personally like cold water oysters as to they’re more briny and plump. This gives a nice texture to the warm bi-valve once they are cooked! Note this recipe requires a chili butter that must be made in advance!

What You’ll Need:

1 dozen oysters, shucked

1 batch of Bon Appetite’s Calabrian Chili Butter

1 bunch of chives, chopped

For the oyster prep, scoop about a tablespoon of chili butter onto each shucked oyster.

On the grill: Guys, you really can’t mess this one up. Get your grill rippin hot, up to about 500F. When the grill is at temperature, add the oysters and shut the grill. Obviously, depending on the sizes of these oysters they will cook at different temperatures. Try to do them in waves by size so they all cook relatively at the same time together, eliminating the amount of times you’d need to open the grill and waste heat. After about 2-3 minutes, you will notice the oysters getting tighter and firmer as well as slowly start to bubble. This is a sure sign that they are done! Take them out carefully using tongs and garnish with fresh chives.

In the Broiler: Very similar to how we do them on the grill but instead, turn your ovens broiler on HIGH. Line your oysters in shell evenly on a sheet tray, you can lay the shells on salt if they are too wobbly. After about 5 minutes or so and the broiler is super hot, place the oysters on the top shelf. Again, this will only take a few minutes. If your oven has a light and a window I recommend turning it on to observe your oysters as they slowly begin to bubble!