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Barbecued oysters with garlic, paprika & Parmesan butter

Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like

  • Prep: 30 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 196
  • Carbohydrates 2
  • Saturated Fat 10
  • Sugar 1
  • Protein 8
  • Fat 17
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 196
  • Carbohydrates 2
  • Saturated Fat 10
  • Sugar 1
  • Protein 8
  • Fat 17
  • Fibre 1
  • Salt 0.6

Ingredients

  • 12 rock oysters
  • chunks of bread, to serve (optional)
  • 60g butter, at room temperature
  • 1 tsp parsley leaves
  • 50g Parmesan, grated
  • 2 garlic cloves, crushed
  • 1 tbsp lemon juice
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp onion powder

Method

  1. In a small bowl, beat the butter until it’s completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.

  2. Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.

  3. Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

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