Entree: United States – Carolinas Lowcountry – Oyster Roast (Coastal oysters roasted over open coals and served hot with drawn butter and classic condiments)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 dozen oysters in shell, approx. 3 lb (1.4 kg) shucked meat
- 1 cup (227 g) unsalted butter
- 4 tbsp (60 ml) olive oil
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) apple cider vinegar (for a simple mignonette)
- 2 tbsp (30 g) finely chopped shallot
- 1/2 tsp (3 g) crushed red pepper flakes (optional)
- Lemon wedges for serving (to taste)
- Hot sauce for serving (to taste)
- Cocktail sauce for serving (to taste)
- Crusty bread, 1 loaf (about 1 lb / 450 g), sliced, for serving

Instructions

1. Prepare the fire and baking surface: build a medium-hot charcoal or hardwood fire and let it burn until you have a bed of hot coals; bank coals to one side for a steady, even heat. If using a gas grill, preheat to medium-high and allow a few minutes for grates to get hot.
2. Make garlic-herb butter: in a small saucepan over low heat, melt butter with olive oil, add minced garlic, chopped parsley, lemon juice, Worcestershire sauce, 1 tsp kosher salt, and pepper; warm gently until fragrant and garlic is softened, then keep warm.
3. Prepare a mignonette (optional): whisk together apple cider vinegar, chopped shallot, crushed red pepper flakes, and a pinch of salt; set aside for flavors to meld.
4. Clean oysters: rinse shells under cold water to remove grit and loose debris. Keep oysters on ice until ready to roast.
5. Arrange oysters on a single layer directly on the grill grates over the hot zone or on a clean sheet of heavy-duty aluminum foil placed over coals; close grill lid or tent with foil to retain heat.
6. Roast oysters: cook until shells begin to pop open and edges of the meat curl slightly, about 6–10 minutes depending on heat and oyster size. Discard any that do not open after 12 minutes.
7. Serve hot: using tongs, transfer open oysters to a platter, pour a little garlic-herb butter over each oyster or serve butter in a warmed bowl for dipping; serve with lemon wedges, hot sauce, cocktail sauce, and crusty bread.
8. Safety and cleanup: allow any unopened shells to cool and discard. Clean grill grates after they cool and enjoy oysters immediately while hot.