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Grilled Oysters with Mignonette

Amanda Haas


Grilled Oysters with Mignonette

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort
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Pellets

Hickory

Shuck your way to wood-fired flavor. This unique recipe places the oysters in a half shell on the grill and finishes with a fresh mignonette sauce

Ingredients

How many people are you serving?

2

    Steps

    • 1

      Choose a shallow serving platter that will hold all of the oysters. Pour the rock salt onto the platter to create a 1/2” base. This will steady the oysters for serving.
    • 2

      To prepare the oysters, check to ensure they are completely closed. Discard oysters that are not.
    • 3

      Wash and lightly scrub the oysters to ensure there is no grit on the surface. This will prevent the grit from entering the oyster once shucked.
    • 4

      Using a thick glove or kitchen towel, sturdy the oyster in the opposite hand of which you hold a knife. Using an oyster knife or very sturdy paring knife, locate the “hinge” on each oyster.
    • 5

      Place the point of the knife in the hinge, and wiggle the tip of the knife into the oyster until it feels sturdy. Firmly turn the knife to apply a torquing pressure to gently open the oyster. Remove the top shell of the oyster.
    • 6

      Using the tip of the knife, loosen the oyster from its shell, leaving the juices intact. Place each loosened oyster on its half shell on a baking sheet.
    • 7

      When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
    • 8

      In a small saucepan, melt the butter over medium-low heat in a small saucepan. Add the garlic and a generous pinch of salt and cook until fragrant but not burned, about 1 minute. Remove from the heat.
    • 9

      For the Mignonette: Combine the minced shallot, red wine vinegar, and 1/2 tsp freshly ground black pepper.
    • 10

      Spoon 1 tsp of the garlic butter sauce onto each oyster in its half shell. Carefully place each oyster directly on the grill grates, ensuring they don’t slip.
    • 11

      Close the lid and allow them to cook for 3-4 minutes, until the edges of the oysters have pulled away from the shell.
    • 12

      Remove carefully with tongs to keep the juices and butter in the shells. Place directly on the rock salt to balance them.
    • 13

      Serve immediately with the mignonette and lemon wedges to squeeze onto the oysters. Enjoy!

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