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Grilled Oysters with Tabasco-Leek Butter. Photo © Jody Horton

© Jody Horton

Grilled Oysters with Tabasco-Leek Butter

  • SERVINGS: Makes 2 dozen oysters

"Oysters on the half shell can wobble on the grill," James Holmes says. "That's a good thing—some butter will spill onto the coals, which smokes the oysters at the same time."


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  1. 6 tablespoons unsalted butter

  2. 1 medium leek, white and tender green parts only, very thinly sliced

  3. 1 teaspoon sherry vinegar

  4. 1 large garlic clove, minced

  5. 1 tablespoon fresh lemon juice

  6. 1/2 tablespoon Tabasco

  7. Salt

  8. 2 dozen oysters on the half shell

  1. In a skillet, melt 2 tablespoons of the butter. Add the leek and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes. Stir in the vinegar, transfer to a bowl and let cool. Stir in the garlic, lemon juice and Tabasco. Soften the remaining 4 tablespoons of butter and combine thoroughly with the leek mixture. Season with salt.
  2. Light a grill. Place a dollop of leek butter on each oyster. Grill the oysters over high heat until just cooked through and the butter is melted, about 1 minute. Serve right away.
Make Ahead
The Tabasco-leek butter can be refrigerated for up to 3 days. Let soften before using.

Suggested Pairing

Beer Fresh, light Oregon pale ale: Full Sail.

Wine Herb-scented Sonoma Sauvignon Blanc.