Name: Barbecued oysters with garlic, paprika & Parmesan butter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
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

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Barbecued oysters with garlic, paprika & Parmesan butter

Barbecued oysters with garlic, paprika & Parmesan butter

Rosie Birkett

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Serves 4

Easy

Prep: 30 mins

Cook: 10 mins

A star rating of 4.5 out of 5.2 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

12 rock oysters
chunks of bread

to serve (optional)

For the butter

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

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Nutrition: per serving

kcal196
fat17g
saturates10g
carbs2g
sugars1g
fibre1g
protein8g
salt0.6g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2016

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A star rating of 4.5 out of 5.2 ratings

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