Barbequed Oysters, West Coast Style

For years I enjoyed and prepared oysters in different styles. Living in California taught me that almost anything will end up on the grill. Some grill oysters on the grill unshucked and wait for the shell to open while others shuck them first, then grilling them in a buttery barbeque sauce. I prefer to shuck them carefully and retain the natural juices, resulting in more flavors.


The Sauce

12 fresh oysters


  1. To make the sauce – In a small sauce pan over medium heat, cook the butter and garlic, stirring occasionally, until the garlic aroma is apparent and the butter begins to brown, 2-3 minutes. Remove from the heat and add the lemon juice and chili sauce. Mix until well blended.
  2. To open the oysters – Grip each oyster flat side up in a folded cloth kitchen towel. Find the small opening between the shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster in the deeper bottom shell.
  3. Spoon ½ teaspoon of barbeque sauce over each oyster. Grill the oysters directly over high heat. When the sauce boils inside the shell, after 3-4 minutes remove the oysters from the grill and serve warm.

Serves: 3-4

Wine Pairing

Esser® Vineyards Sauvignon Blanc or Chardonnay

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