Barbecued oysters with garlic, paprika & Parmesan butter

Barbecued oysters with garlic, paprika & Parmesan butter

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(1 ratings)

Prep: 30 mins Cook: 10 mins

Easy

Serves 4

Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like

Nutrition and extra info

Nutrition: per serving

  • kcal196
  • fat17g
  • saturates10g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein8g
  • salt0.6g
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Ingredients

  • 12 rock oysters
    Oyster

    Oyster

    oy-ster

    Up there with caviar, foie gras and champagne as one of the world's ultimate luxury foods,…

  • chunks of bread, to serve (optional)

For the butter

  • 60g butter, at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp parsley leaves
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 garlic cloves, crushed
  • 1 tbsp lemon juice
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp onion powder

Method

  1. In a small bowl, beat the butter until it’s completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.

  2. Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.

  3. Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

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Comments, questions and tips

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catie74
16th Jul, 2016
I will be trying this when I get some oysters that are huge (size of your hand). I adore oysters but these large ones are not really that great eaten raw and are better cooked. I can't bring myself to cook rock oysters as I love them too much and only want them au naturel. The best ones I don't even add lemon juice
MacHuynh
13th Jul, 2016
3.8
Fancy oyster recipe. Quite a bit less involved than Oyster Rockefeller, but taste nearly just as good.
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