Ina Garten Grilled Oysters with Lemon Dill Butter

Ina Garten grilled oysters with lemon dill butter turn 24 fresh oysters, garlic and fresh dill into a briny, buttery appetizer in 15 minutes. They're an easy grilled oyster appetizer for summer cookouts, Fourth of July parties or date night, and it's a simple recipe that takes only 3 minutes on the grill.

Set the oysters level on crumpled foil so the herbed butter stays in the shell while it melts. Tilt them and that butter spills into the coals, leaving you with dry oysters and a flare-up.

Ina Garten isn't a fan of the slippery texture of raw oysters but loves their briny flavor, so she warms them just enough on the grill. They end up neither fully cooked nor raw, which keeps the oyster flavor while the lemon butter adds richness and acidity (from Modern Comfort Food, 2020).

Source: Modern Comfort Food (2020)

Ina Garten Grilled Oysters with Lemon Dill Butter

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

230

kcal

Warm, briny oysters sit in pools of melted garlic, lemon and dill butter, with a tender bite that's never slippery or tough. A few minutes under the grill lid just heats them through while the butter bubbles.

Ingredients

• 1/4 pound (1 stick) unsalted butter, at room temperature
  

• 1 teaspoon minced garlic
  

• 1 teaspoon minced fresh dill
  

• 1 teaspoon grated lemon zest
  

• 1 tablespoon freshly squeezed lemon juice
  

• Kosher salt and freshly ground black pepper
  

• 24 large fresh oysters, shucked and on the half shell (see note)
  

• Sea salt or fleur de sel
  

Directions

• Heat the grill: Heat a charcoal or gas grill. If you're using charcoal, make sure you have a full layer of hot coals on the grate.
• Make the butter: Combine 1/4 pound softened butter, 1 teaspoon minced garlic, 1 teaspoon minced fresh dill and 1 teaspoon grated lemon zest in a mixer bowl fitted with the paddle. Add 1 tablespoon lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper, then beat on medium speed until just combined.
• Butter the oysters: Set the 24 shucked oysters on the half shell on a sheet pan. Spoon 1 level teaspoon of the herbed butter onto each one, and you'll have just enough for all of them.
• Set up the foil: Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Then move the oysters onto the foil, making sure the shells sit level so the butter doesn't spill out.
• Grill the oysters: Cover the grill with the lid, keeping the vents open, and cook for 2 to 3 minutes. They're ready when the butter comes to a simmer and the oysters are just heated through.
• Serve hot: Transfer the oysters carefully to a platter. Sprinkle them with sea salt or fleur de sel and serve right away while the butter is still hot.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Nordic Ware half sheet pan, OXO 12-inch locking tongs, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I shuck the oysters myself?

You can, but it's easier to ask your fish store to open them and leave each oyster on the bottom rounded shell. That rounded shell is what holds the butter in place on the grill.

How long can the oysters sit before I grill them?

Once they're opened, keep them in the fridge and cook them as soon as you can. Oysters taste best fresh, so plan to buy them the day you cook.

Can I make the lemon dill butter ahead of time?

Yes, the butter holds well in the fridge, so you can mix it earlier in the day. Let it soften again until spreadable before spooning it onto the oysters.

What if I don't have a grill?

The same method should work under a hot broiler, using the sheet pan and crumpled foil to keep the shells level. Watch closely, since you're just looking for the butter to simmer.

What's the most common mistake with grilled oysters?

Tilted shells are the biggest problem, because the butter runs out and the oysters dry out. Overcooking is the other one, so pull them as soon as the butter simmers.