Chef Folse's Fire-roasted Oysters

Prep Time: 1 Hour

Yields: 6 Servings


Oysters in the shell can be cooked successfully on the grill. Heat from the grill steams the oysters and pops the shell open while poaching the meat inside. Try serving this dish as an appetizer prior to grilling steaks or ribs.


3 dozen oysters, in shells

2 cups rock salt

½ pound salted butter

2 tbsps minced garlic

2 tbsps minced shallots

2 tbsps chopped parsley

1 tbsp dried basil

1 tbsp dried tarragon

1 tsp dried thyme

1 tbsp Louisiana hot sauce

2 tbsps Worcestershire sauce

juice of 1 lemon

salt and black pepper to taste

granulated garlic to taste

1 cup grated Parmesan cheese, divided


Wash oysters under clean, running water to remove any sand or mud. Place oysters in a bucket and cover by 1 inch with clear water. Add rock salt and allow oysters to sit 1 hour. In a saucepan, melt butter over medium-high heat. Add all remaining ingredients other than oysters and Parmesan cheese. Remove sauce from heat and set aside to allow flavor to develop. Heat grill according to manufacturer's directions. Place prepared sauce on edge of grill to keep warm. Do not boil. Place oysters on grill 8–10 at a time and close lid. In 3–5 minutes, oysters should begin to pop open. Using a grill glove, remove oysters and open outer shell with an oyster knife. Top with ¼ teaspoon sauce and a pinch Parmesan cheese. Return to grill and cook 3–5 minutes or until sauce is bubbly and cheese is melted. NOTE: For a patio party, have 6 oyster knives along with 6 heavy-duty gloves or kitchen towels. This will allow guests to hold hot oysters as they are removed from grill. Oysters should be eaten directly from shell while steaming hot.