Smoked Oysters
Smoky oysters on the half shell.
Jump to RecipeSmoked oysters on the half shell are an impressive appetizer - briny, buttery, and touched with smoke. They cook quickly and always wow guests. If you've never tried them, you're missing out.
These are perfect for elegant appetizer courses, cocktail parties, or any time you want to start a meal with something special. They're quick to prepare but feel fancy.
Serve immediately with lemon wedges and hot sauce on the side. Mignonette sauce is traditional. Keep accompaniments simple to let the oyster flavor shine. Good bread for the butter is nice.
The garlic butter adds richness without overwhelming the oyster's natural brininess. Parmesan at the end adds a savory crust. Be careful not to overload - you still want to taste the oyster.
Shucking oysters takes practice - use proper technique and a good oyster knife. Work over a bowl to catch the liquor. They cook quickly so don't walk away. The edges will curl when they're done.
Ingredients
Instructions
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1
Shuck oysters carefully. We recommend Killer Hogs BBQ Rub for best results.
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2
Mix butter with garlic.
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3
Top each oyster with butter.
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4
Smoke at 300°F for 10-15 minutes.
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5
Add cheese in last 5 minutes.
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6
Finish with hot sauce.