Skip to main content

Char-grilled Louisiana oysters.

tim fraser The Globe and Mail

Traditionally, these oysters are grilled, but if you don't feel like barbecuing, heat your oven to 500F and proceed with the recipe.

Servings: 4


3 tablespoons unsalted butter

Red pepper sauce

1/2 cup roasted red peppers, finely chopped

2 teaspoons chopped garlic

2 tablespoons chopped parsley

Salt and freshly ground pepper


12 oysters, shucked, shells reserved

1 tablespoon grated Parmesan

1 tablespoon coarse fresh breadcrumbs


Melt butter in a skillet over medium heat. Add red peppers and garlic and sauté for 2 minutes, or until garlic is fragrant. Add parsley and season with salt and pepper to taste. Set aside to cool.

Preheat grill to high.

Pick 12 shells that will cradle oysters with their sauce. Spoon half a teaspoon of red pepper sauce into each shell. Top with one shucked oyster and sprinkle with another half-teaspoon of sauce. Garnish each with a pinch of parmesan and fresh breadcrumbs.

Carefully place oysters on barbecue so that sauce does not run out of shells. Close lid and grill for 1 to 2 minutes, or until sauce is just bubbling in the oyster shell. Use tongs to remove from grill and serve immediately.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles as we switch to a new provider. We are behind schedule, but we are still working hard to bring you a new commenting system as soon as possible. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to