Elizabeth Lavin

Food & Drink

Dallas Chefs Share Their Best Grilled Oyster Recipes

Any grillmaster worth their salt has perfected the backyard burger. But for a lighter take, try these recipes from local chefs.

Pepperoni Oysters

by Chef J Chastain, The Charles

Pepperoni Butter Ingredients
2 shallots (chopped)
1 clove garlic
2 sprigs thyme
2 oz pepperoni
2 Tbsp freshly squeezed lemon juice
1/4 C dry white wine
1 Tbsp crème fraîche
1 C (2 sticks) cold butter (cut into 16 cubes)
Salt (to taste) 

In a saucepan over medium-high heat, sweat the first four ingredients until vegetables become translucent. Add lemon juice and wine. Simmer 3 to 5 minutes, until mixture reduces and thickens slightly. Add crème fraîche and boil for 2 minutes. Lower heat to medium-low. Add butter slowly, whisking. Remove from heat and puree. Chill.

Pepperoni Bread Crumb
1/4 C extra-virgin olive oil
2 cloves garlic, smashed with a knife
2 sprigs thyme
2 oz pepperoni, small diced
1 Tbsp smoked paprika
1 lb stale bread, rough chopped
1 tsp kosher salt 

Sauté first four ingredients over low heat and cook gently.  Add paprika. Add bread and coat well. Bake at 250 degrees until bread is dry (about 10 min). Pulse in a food processor.

Oyster Assembly
Top each oyster with a teaspoon of pepperoni butter and place on grill until the butter melts and starts to bubble. Add a teaspoon of breadcrumbs and continue grilling for one minute. Serve immediately.

Wood-Grilled Oysters

by Executive Chef Nathan Tate, Boulevardier

Ingredients
1 lb butter
3/4 C bacon lardon
2/3 C celery
2/3 C shallot
1/3 C garlic
2/3 C red bell pepper
1/2 C white wine
2/3 C Tabasco
11/2 tsp Worcestershire
1 Tbsp salt
1/3 C fresh herbs
11/2 tsp fresh lemon juice
Zest of 1 lemon

Directions
Soften butter to room temperature. Render the bacon and then sweat all the veggies, add sparkling wine, and reduce until almost dry. Allow the mixture to cool to room temperature, then whip the butter in a mixer until fluffy and add the cooled mixture and remaining ingredients. Allow to chill. Put a large dollop on each shucked oyster and grill until warm and butter is melted. You can put a domed lid over the oysters to help cook evenly. Top with chopped parsley and serve with crusty bread.

Grilled Nantucket Oysters

by James Douglas, Vice President of Culinary, Vandelay Hospitality Group, Hudson House

Ingredients
2 C unsalted high-quality butter solids
1/2 C finely chopped parsley
3 Tbsp of white wine
2 finely minced garlic cloves
1 finely minced shallot
Salt and pepper to taste
1/4 C Parmigiano cheese

Directions
Melt butter and slowly incorporate the ingredients. Reduce to a creamy consistency (about 30 minutes). Shuck 1 dozen Raspberry Oysters and place on a hot grill. Brush the oysters with the shallot butter until golden brown. Garnish with Parmigiano and chives.

Grilled Oysters

by Jay Vopatek, Lovers Seafood and Market Executive Chef

Method 1: Preheat grill to high heat. Place whole unshucked oysters on the grill until they open slightly. (Opposed to mussels or clams, they will not open all the way.) Pull oysters off the grill and allow to cool slightly before opening. Run an oyster or paring knife around the shell above the cupped end and pry open. After lid is removed, run the knife under the oyster meat and separate from the abductor muscle. Top with garlic herb butter* and bread crumbs, then place back on top rack of grill and allow to melt butter. Enjoy!

Method 2: Preheat grill to high heat. Take shucked oysters (Lovers Seafood will shuck them for you) and top with garlic herb butter* and bread crumbs. Place on grill in a level way, balancing them vertically between the grates. Allow to cook for a few minutes until the butter melts and the oysters become a little more firm. Enjoy!

Garlic Herb Butter Ingredients
Makes enough for 1 dozen oysters

1 stick unsalted butter
2 tsp minced garlic
¼ tsp garlic powder
¼ tsp onion powder
1 tsp dried herbs du province
½ tsp kosher salt
¼ tsp ground black pepper
1 tbl lemon juice
½ tsp red wine vinegar

Directions
Bring butter to room temperature. Remove 1 tablespoon of the butter and heat in a pan over medium low heat. Add garlic to pan and saute gently until very soft, stirring constantly. Add the content of the pan to the bowl of an electric mixer. Add the rest of the ingredients. Use the paddle attachment and mix on low until everything is homogenous. Raise the speed to medium high and whip until slightly fluffy, about 1 minute.

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