Angelakis Weekly Seafood Specials



Oysters: barbecued

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You Need: (Serves 4-6)

  • 48 fresh oysters, unopened
  • 5 lemons
  • 2 tablespoons ground black pepper
  • melted butter



Preheat barbecue grill. Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible.

Place oysters (cup side on bottom) on hot grill about 4 inches from hot coals. Cover barbecue with lid, open any vents, and cook 8-10 minutes (depending on size) or until shells begin to open. Remove all oysters when the first one opens. Some shells will not be opened, so some prying will be necessary. Using a mitt or towel to protect your hand, remove the oysters from the grill, taking care not to spill their juices.

Pry the oysters the rest of the way open wth an oyster knife. Sever the muscle that connect the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Serve with melted butter, or your favourite sauce, and lemon wedges.