Barbecued Oysters in Garlic Butter

French Country Cooking with Edward Delling-Williams

Barbecued Oysters in Garlic Butter

Servings 2 servings
Author Chef Edward Delling-Williams


  • 12 fresh oysters
  • 2 heads heads garlic chopped
  • olive oil
  • lots of unsalted butter
  • 1 whole lemon juiced
  • Maldon salt
  • 1 handful of parsley


  • Place garlic, softened butter, parsley, lemon juice, and salt in a mixer and go to town until it's all incorporated.
  • If you can shuck, then shuck the oysters and put a tablespoon of garlic butter onto each oyster. Place oysters on a very hot barbecue, cover, and cook for 5-6 minutes or until the edges of oysters curl slightly. Eat like a champion!
  • If you can't shuck, then put the oysters, cupped side up, on a very hot preheated grill, cover, and cook for 1 minute. The oysters should now be slightly open.  Quickly remove the oysters. Hold an oyster with an oven mitt and use a knife to pry open the oyster. Then repeat the step above.