Garlic Oysters

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Wow your friends and family with these easy grilled or baked garlic oysters! These oysters are drowned in the sinful, garlicky butter normally used for snails. Don’t forget the bread! Also, check out PrimeWater Seafood for oysters that are SUSTAINABLY RAISED & TRACEABLE.

Click here to see How to open an Oyster. Shucking takes some practice, but if you keep at it, you’ll figure it out. You may never be as fast as a professional raw-bar shucker, but you’ll be fast enough to open one or two dozen at home without too much trouble.

How do you cook oysters?

Top each oyster with garlic butter, then place the oysters on a baking sheet. Place on the center rack of a preheated 400-degree oven for 15-20 minutes or under the broiler for 3-5 minutes.

Can I grill oysters?

Yes, you can. Place the garlic butter topped oysters directly on the grill grates, shell-side down, and close the lid. Cook until the garlic butter is bubbly and browning. About 3 to 5 minutes. 

Can you freeze oysters?

Oysters will freeze very nicely. After adding the garlic butter and Romano cheese, place the sheet pan in the freezer allowing the oysters to freeze. After the garlic oysters have frozen solid place them in a container or Ziploc bag for storage. The oysters will hold up frozen for 4-6 weeks.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.


Garlic Oysters


Oysters have been gaining popularity in restaurants all over the world and serving them in your home isn’t as difficult as you might think. Chef Dennis’ garlic oysters are a restaurant classic that you’ll enjoy time and time again once you see how easy they are to make.
  • Author: Chef Dennis
  • Prep Time: :20
  • Cook Time: :15
  • Total Time: :35
  • Yield: 12 1x
  • Category: Appetizer
  • Cuisine: American


  • 12 Oysters fresh oysters opened before use
  • 2 tbsp garlic fine chop
  • 4 ounces butter
  • 1 tsp Italian Parsley fine chop
  • 1/4 tsp granulated onion
  • 1/8 tsp black pepper
  • 1 tbsp Romano cheese grated


  • In a heavy saucepan, place butter and garlic and simmer over low heat for 7-10 minutes.
  • Remove from the heat and add all the seasonings except the Romano cheese.
  • Place garlic butter into a small bowl and refrigerate until butter is semi-solid, mixing occasionally to keep the garlic well-blended throughout the mixture.
  • Clean the oysters under running cold water to remove all of the dirt.  Discard any open oysters as they are dead and not safe to eat.
  • Find the shortest thick bladed screwdriver you have and wash it thoroughly. 


    Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the “hinge” at the back of the oyster and rotate the handle to pry open the oyster. At this point, you’ll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. Run the knife under and over to but release the oyster from the shell. Then turn the oyster over in the shell.


    ***Do Not Dump Out the Liquid in the Oyster!!

  • Place the opened oysters on a cutting board or baking sheet until they’re all open and ready to fill with the garlic butter.
  • Spoon a small amount of the garlic butter over each oyster on a half shell, then sprinkle with Romano cheese.
  • Place Oysters on a baking sheet, then into a preheated 400-degree oven for 15-20 minutes or under the broiler for 3-5 minutes.
  • Place any of the butter that has drained from the oysters back over them before serving.
  • Serve and enjoy!
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