Grilled Oysters with Fish Monger Butter and Parmesan

Do you know what it means to miss New Orleans? If you do, make these oysters, crack open a beer, and you’re almost there. Note: You won’t need all of the compound butter for this recipe. Use leftovers to top grilled fish, toss with pasta or to cook eggs.

  • 1 stick unsalted butter, softened to room temperature
  • 1 tablespoon Fish Monger seasoning
  • 4 scallions, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon Worcestershire
  • Dash hot sauce
  • 6 ounces shredded Parmesan
  • 12 Gulf Oysters

The night (or morning) before grilling, use a rubber spatula to combine the softened butter with the Fish Monger, scallions, parsley, worcestershire sauce and hot sauce. Transfer the butter mixture to a sheet of plastic wrap. Use the wrap to shape the mixture into a log about 1 ½ inches in diameter. Seal the ends and refrigerate for at least 3 hours (or up to a week in advance).

Top each oyster with a teaspoon or so of the cold compound butter and 1 tablespoon of the grated Parmesan. You can then refrigerate the dressed oysters for up to a few hours, until ready to grill.

Build a hot, even fire in the grill. Open all the air vents fully. Place the oysters between grill grates, keeping them as level as you can. Close the lid and cook for about 3 minutes before checking. The oysters should be gently bubbling and just starting to curl at the edges. Remove the oysters carefully with tongs and serve immediately with vinegary hot sauce on the side.

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