Ina Garten’s Grilled Oysters with Lemon Dill Butter is made with butter, garlic, dill, lemon zest, lemon juice, kosher salt, freshly ground black pepper, and fresh oysters. This delicious grilled oysters recipe creates a tasty appetizer that takes about 20 minutes to prepare and can serve up to 6 people.
This Grilled Oysters with Lemon Dill Butter Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- ¼ pound (115g) unsalted butter, at room temperature
- 1 teaspoon (5g) minced garlic
- 1 teaspoon (5g) minced fresh dill
- 1 teaspoon (5g) grated lemon zest
- 1 tablespoon (15ml) freshly squeezed lemon juice
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- 24 large fresh oysters, shucked and on the half shell
- Sea salt or fleur de sel, for sprinkling
How To Make Grilled Oysters With Lemon Dill Butter?
- Prepare the Grill: Heat a charcoal or gas grill. For charcoal, ensure you have a full layer of hot coals on the grate.
- Make the Lemon Dill Butter: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon (5g) kosher salt, and ¼ teaspoon (1g) pepper. Beat on medium speed until just combined.
- Prepare the Oysters: Place the oysters on a sheet pan. Spoon 1 level teaspoon of the herbed butter onto each oyster (you’ll have just enough butter for all 24 oysters).
- Stabilize the Oysters on the Grill: Crumple sheets of aluminum foil and place them on the grill grates to create a stable surface for the oysters.
- Grill the Oysters: Carefully transfer the oysters to the foil, ensuring the shells are level so the butter doesn’t spill. Cover the grill, keeping the vents open, and cook for 2–3 minutes until the butter simmers and the oysters are just heated through.
- Serve: Transfer the oysters to a platter, sprinkle with sea salt or fleur de sel, and serve hot.
Recipe Tips:
- Make sure the butter is soft: This will make it easier to mix the herbs and other ingredients evenly for better flavor.
- Grate the lemon zest very finely: Small bits of zest mix better with the butter and give the oysters a nice lemony flavor.
- Use foil to keep the oysters steady: Crumple foil on the grill to keep the oysters flat, so the butter stays inside the shells.
- Don’t cook the oysters too long: Only grill them until the butter bubbles, around 2-3 minutes. If they cook too much, they’ll get chewy.
- Open the oysters gently: Be careful when opening them so the juices stay inside—they add extra flavor to the dish.
How To Store Leftovers?
- Refrigerate: First, let the leftover grilled oysters cool to room temperature. Then, place them in an airtight container and refrigerate for up to 1 day.
Nutrition Facts
Serving Size: 1 oyster (24 servings)
- Calories: 83
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 31mg
- Sodium: 87mg
- Potassium: 128mg
- Total Carbohydrate: 3g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 5g
Try More Ina Garten Recipe:
- Ina Garten Cacio E Pepe Cheese Puffs
- Ina Garten Easy Oysters Rockefeller
- Ina Garten Fresh Crab Nachos
- Ina Garten Potato Galettes With Smoked Salmon
Ina Garten Grilled Oysters With Lemon Dill Butter
Description
Ina Garten’s Grilled Oysters with Lemon Dill Butter is made with butter, garlic, dill, lemon zest, lemon juice, kosher salt, freshly ground black pepper, and fresh oysters. This delicious grilled oysters recipe creates a tasty appetizer that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Grill: Heat a charcoal or gas grill. For charcoal, ensure you have a full layer of hot coals on the grate.
- Make the Lemon Dill Butter: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon (5g) kosher salt, and ¼ teaspoon (1g) pepper. Beat on medium speed until just combined.
- Prepare the Oysters: Place the oysters on a sheet pan. Spoon 1 level teaspoon of the herbed butter onto each oyster (you’ll have just enough butter for all 24 oysters).
- Stabilize the Oysters on the Grill: Crumple sheets of aluminum foil and place them on the grill grates to create a stable surface for the oysters.
- Grill the Oysters: Carefully transfer the oysters to the foil, ensuring the shells are level so the butter doesn’t spill. Cover the grill, keeping the vents open, and cook for 2–3 minutes until the butter simmers and the oysters are just heated through.
- Serve: Transfer the oysters to a platter, sprinkle with sea salt or fleur de sel, and serve hot.
Notes
- Make sure the butter is soft: This will make it easier to mix the herbs and other ingredients evenly for better flavor.
- Make sure the butter is soft: This will make it easier to mix the herbs and other ingredients evenly for better flavor.
- Use foil to keep the oysters steady: Crumple foil on the grill to keep the oysters flat, so the butter stays inside the shells.
- Don’t cook the oysters too long: Only grill them until the butter bubbles, around 2-3 minutes. If they cook too much, they’ll get chewy.
- Open the oysters gently: Be careful when opening them so the juices stay inside—they add extra flavor to the dish.
Ina Garten Grilled Oysters With Lemon Dill Butter