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Grilled Parmesan Garlic Oysters

A dazzling, buttery, garlicky appetizer that takes only minutes to prepare and looks impressive for any gathering or date night.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Seafood
Cuisine: American, Seafood
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 pieces fresh oysters, scrubbed and on the half shell If using frozen or pre-shucked oysters, thaw them gently and pat dry before topping.
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, finely minced (or 2 tsp jarred if you’re running late)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup plain breadcrumbs (panko for extra crunch)
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice plus lemon wedges for serving
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes or a few dashes of hot sauce (optional)
  • Olive oil for brushing the grill or baking sheet

Method
 

Preparation
  1. If they’re not pre-shucked, carefully shuck each oyster and set it on a baking sheet or on a grill-safe tray, keeping them level.
  2. In a small bowl, mash the softened butter with minced garlic, lemon juice, salt, pepper, and red pepper flakes (if using). Mix in the parsley. Stir in about 1/2 cup of the Parmesan and 1/4 cup of breadcrumbs.
  3. Spoon about a teaspoon (or a generous dollop) of the butter mixture onto each oyster. Sprinkle the remaining Parmesan and breadcrumbs lightly over the top.
Cooking
  1. Preheat your grill to medium-high and brush the grates or tray with olive oil. Place oysters on the grill or under a hot broiler about 4–6 inches from the heat.
  2. Cook until the butter is bubbling and the topping is golden—about 3–5 minutes.
Serving
  1. Squeeze a little lemon over each oyster and serve immediately.

Notes

Tips for Success: Don’t crowd the grill for even heating. High heat gives the best char and bubbly cheese. Make ahead by mixing garlic-Parmesan butter a few hours prior. Refrigerate leftovers promptly and eat within 24 hours. A small dish of hot sauce or a lemon-herb vinaigrette on the side is recommended.