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Home Gegrilde oesters met kruidenboter

Fish Seafood Oysters Grill Appetizer Festive Quick

Oysters are the ultimate culinary moment: you open them, place them on the grill and two minutes later you’re holding a plate full of golden, buttery gems. For this recipe you need the right fish and seafood equipment, because opening oysters requires grip, a sturdy oyster knife and protection for your hands. Make sure you’re well protected before you start, then you can enjoy every bite worry-free afterwards. This recipe works perfectly as an amuse-bouche, starter or simply as a tasty snack with a glass of cold white wine.

x_ckl_recipe_markerGrilled oysters with herb butter Fresh oysters from the grill, finished with a generous dollop of herb butter. Simple, tasty and impressive at the table. How to make grilled oysters with herb butter? Appetizer French 4 people 15 min 20 min 35 min

Make the herb butter: combine the soft butter with the finely chopped garlic, parsley, lemon juice, salt and pepper. Roll the butter in cling film into a log and chill in the refrigerator for 20 minutes to firm up.
Put a cut-resistant oyster glove on your non-dominant hand. Hold an oyster firmly with the flat side up. Insert an oyster knife into the hinge of the shell and twist the knife until you hear a click. Slide the knife along the top of the shell to cut the muscle and lift off the top shell.
Cut the muscle on the underside of the oyster so the meat sits freely in the bottom shell. Do not discard the oyster liquor; it adds extra flavor on the grill.
Heat the grill or grill pan to high. Place the opened oysters in their bottom shell on the grill. Put a slice of herb butter of about half a centimetre thick on each oyster.
Grill the oysters for 2 to 3 minutes until the butter is completely melted and just starts to bubble. The edges of the oyster meat will curl slightly. Remove them immediately from the grill.
Place the grilled oysters on a bed of coarse sea salt or crushed ice so they don’t tip over. Garnish with a lemon wedge and serve immediately. Enjoy!

Fish Seafood Oysters Grill Appetizer Festive Quick 12 fresh oysters 100 g unsalted butter (at room temperature) 2 cloves garlic, finely chopped 3 tbsp fresh parsley, finely chopped 1 tbsp fresh lemon juice Salt and freshly ground black pepper to taste Coarse sea salt or crushed ice (for serving) 1 lemon, in wedges Oyster knife Cut-resistant oyster glove Grill pan or BBQ Cutting board Mixing bowl Plastic wrap Refrigerator Fish & Seafood fish-and-seafood Snail Tools snail-tools Oyster Knife oyster-knife Oyster Glove oyster-glove Hendi Cut-Resistant Oyster Glove - Medium Hendi ["Oesterhandschoen"] Cosy & Trendy Lobster Cracker Zinc - 13.5 cm Cosy & Trendy Kreeftentang Cosy & Trendy Snail Plate - Porcelain Cosy & Trendy ["Serveerschaal"] Cosy & Trendy Snail tongs - stainless steel - 2 pieces Cosy & Trendy ["Slakkentang"] Glutenvrije cassavemeel-blini's met crème fraîche en gerookte forel foodies-glutenvrije-cassavemeel-blini-s-met-creme-fraiche-en-gerookte-forel Salmon and lobster thermidor as a Christmas starter foodies-zalm-en-kreeft-thermidor-als-kerstvoorgerecht Boiled lobster with herb butter and lemon foodies-gekookte-kreeft-met-kruidenboter-en-citroen Surf & Turf met gegrilde zeebaars en entrecote foodies-surf-turf-met-gegrilde-zeebaars-en-entrecote

Recipe

Grilled oysters with herb butter

Fresh oysters from the grill, finished with a generous dollop of herb butter. Simple, tasty and impressive at the table.

Course	Appetizer
Kitchen	French
Servings	4 people

Preparation time

Preparation time	15 min
Cooling time	20 min
Total	35 min

Equipment

Oyster knife
Cut-resistant oyster glove
Grill pan or BBQ
Cutting board
Mixing bowl
Plastic wrap
Refrigerator

Ingredients

12 fresh oysters
100 g unsalted butter (at room temperature)
2 cloves garlic, finely chopped
3 tbsp fresh parsley, finely chopped
1 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
Coarse sea salt or crushed ice (for serving)
1 lemon, in wedges

How to make grilled oysters with herb butter?

Make the herb butter: combine the soft butter with the finely chopped garlic, parsley, lemon juice, salt and pepper. Roll the butter in cling film into a log and chill in the refrigerator for 20 minutes to firm up.
Put a cut-resistant oyster glove on your non-dominant hand. Hold an oyster firmly with the flat side up. Insert an oyster knife into the hinge of the shell and twist the knife until you hear a click. Slide the knife along the top of the shell to cut the muscle and lift off the top shell.
Cut the muscle on the underside of the oyster so the meat sits freely in the bottom shell. Do not discard the oyster liquor; it adds extra flavor on the grill.
Heat the grill or grill pan to high. Place the opened oysters in their bottom shell on the grill. Put a slice of herb butter of about half a centimetre thick on each oyster.
Grill the oysters for 2 to 3 minutes until the butter is completely melted and just starts to bubble. The edges of the oyster meat will curl slightly. Remove them immediately from the grill.
Place the grilled oysters on a bed of coarse sea salt or crushed ice so they don’t tip over. Garnish with a lemon wedge and serve immediately. Enjoy!

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The combination of grill and herb butter turns a simple oyster into something very special. The heat of the grill tempers the briny, raw flavour just enough, while the butter with garlic and parsley brings everything together. Serve them as soon as they come off the grill, because oysters wait for no one.

You open oysters safely with the right protection. A good cut-resistant oyster glove gives you the control and confidence to do this yourself, even if it’s your first time. Choose quality and you’ll enjoy it at the table for years to come.

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