Oysters Lovers Rejoice!

February 17, 2017

On a recent trip to New Orleans, I discovered chargrilled oysters-and my life has been forever changed! Those of you who've experience this delicacy know just what I'm talking about. For you Neophytes, let me warn you upfront-make them by the dozen 'cause you can't eat just one!


I ate at several oysters bars while in New Orleans, but Acme Oyster House was by far my favorite. So much so, that I found their recipe and have been making Chargrilled Oysters ever since!

Give it a try-you won't be disappointed.


Chargrilled Oysters

Recipe courtesy of Acme Oyster House


Serves 4



24 oysters, freshly shucked (on the half shell)

4 sticks salted butter

2 bunches green onions, chopped fine

20 cloves fresh garlic, pureed

1 teaspoon crushed red pepper

3 tablespoons fresh thyme, chopped fine

3 tablespoons fresh oregano, chopped fine

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

2 tablespoons Creole seasoning

2 oz white wine

8 oz Romano cheese, grated

1 loaf French bread



Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.

In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.

Grilling Oysters

Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.


Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add 1 teaspoon of butter sauce to the top of each oyster. 


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Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!


Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!


Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

Chef Jennifer's

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