BBQ Oysters with Sriracha Butter

Hip-hip-hooray for oyster season!!!  I love that there are now multiple festivals for celebrating my most favorite of bivalves!  My personal fav is lining up some gorgeous little raw beauties with fresh mignonette sauce and some killer champagne…heaven for my taste buds.  However, with BBQ season being fully ablaze, I am super inspired by all the open-air BBQ pits in Morro Bay that are turning out fat, succulent oysters hot off the grill.  So, when I saw a bag of these beefy oysters in my local super market, I jumped at the chance to play.  What I love is that it takes away the daunting task of shucking them, as the heat alone makes them pop open and release their hold on the shell.  Yay for easy, right??

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BBQ Oysters with Sriracha Butter

1 large bag of fresh BBQ oysters (they are much larger than regular oysters)

1/4 cup butter

3 cloves of garlic

1 tbls sriracha

1 bunch of chives

For the butter sauce, combine the garlic and butter and let it melt over a gentle heat, so as not to burn your garlic.  When melted, add in your sriracha sauce.  That’s it!  All that is left is some BBQ time!

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First step is to make sure that your oysters are firmly closed.  If they are a bit open, give them a whack on the counter.  If they do not close up, they are dead and no buenos for you tum-tum….give em a toss into the trash can.  For the lovelies that are shut up tight, rinse them off with a gentle brush at the sink.

Then it’s simply time to throw them on the hot BBQ.  Make sure the cup side (that I am conveniently pointing to above) is the side facing down.  They will steam in their own juices.  We are not talking about unpalatable little rubbery morsels.  Nope!  When these guys start to open, you can expect juicy and tender.  Soooo good!

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Once they open, take them off and set aside til cool enough to remove the top shell.

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Carefully using a knife to insert into the open shell, I give a gentle twist to pop the top off.  On some of them, they open so well that you can practically use your fingers.  They release nicely.

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Last step is to top them with that gorgeous Sriracha butter and then top off with chives.  If you are feeling really swanky, top them with the pretty little purple chive flowers.  Heart eyes!

Happy grilling!

xoxo

Chanda

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BBQ Oysters with Sriracha Butter

BBQ season can't handle these tender oysters topped with the perfect combination of creamy and spicy. 

Course: Appetizer, BBQ, Dinner, entree, Main Course, Seafood, Side Dish
Cuisine: BBQ, Seafood
Ingredients
  • 1 large bag fresh BBQ oysters (they are much larger than regular oysters)
  • 1/4 cup butter
  • 3 cloves garlic
  • 1 tbsp sriracha
  • 1 bunch chives
Instructions
  1. For the butter sauce, combine the garlic and butter and let it melt over a gentle heat, so as not to burn your garlic.  When melted, add in your sriracha sauce.  That's it!  All that is left is some BBQ time!

  2. First step is to make sure that your oysters are firmly closed. If they are a bit open, give them a whack on the counter. If they do not close up, then toss them. For the lovelies that are shut up tight, rinse them off with a gentle brush at the sink.

  3. Then it's simply time to throw them on the hot BBQ.  Make sure the cup side is the side facing down.

  4. Once they open, take them off and set aside til cool enough to remove the top shell. Carefully using a knife to insert into the open shell, I give a gentle twist to pop the top off. 

  5. Last step is to top them with that gorgeous sriracha butter and then top off with chives. 

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