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Source: Hearth, Patio & Barbecue Association

HPBA Wintercue Grilled Oysters on the Half Shell (By Robb Walsh)
You’ll want to spill a bit of butter into the flames of your grill to get the fire to flare up and char the oyster shells a little.
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Serves: varies
Prep Time: 10 minutes
Cook Time: 3-5 minutes
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1 cup butter, melted
2 tablespoons garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 dozen oysters in the shell, fresh or frozen
parmesan cheese, for garnish
chopped fresh parsley, for garnish




Prepare a hot fire for direct-heat grilling in a charcoal or gas grill.

In a small saucepan, melt the butter over medium heat, being careful not to let it brown. Stir in the garlic, salt, and pepper, then remove from the heat. (This can be done on the grill.)

You can shuck the oysters, leaving them on the half shell.

Or, you can put the unshucked oysters on the grill grate, and when the shells pop open, remove the top shell from each oyster (you’ll need an oven mitt and tongs). Spoon the butter mixture evenly over the oyster meats and grill for 3 – 5 minutes, until cooked through. Transfer to platters and sprinkle with a little Parmesan and parsley. Serve at once.






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