Grilled Oysters with Asian Compound Butter


Chef’s Tip: Hold the oyster with an oven mitt or kitchen towel, flat side up, cupped side down. Insert a butter knife into the oyster and twist. Then slide the tool between the shells, open and enjoy!

35 min
4 servings


8 oz
salted butter (room temperature)
2 Tbsp
garlic (minced)
2 Tbsp
ginger (minced)
2 Tbsp
red curry paste
2 cup
cilantro (washed, rough chopped)
2 cup
Thai basil (washed, stems removed)
lemon (zested, juiced)
1 Tbsp
Sriracha (optional)
1/2 Tbsp
fish sauce
plastic wrap
fresh oysters (pre-shucked or frozen half shell)
1 cup
salt ( optional, presentation only)
Prep Time:
20 min
Cooking Time:
15 min
Total Time:
35 min


Place the butter, garlic, ginger, curry paste, cilantro, Thai basil, lemon zest and juice, Sriracha and fish sauce into a food processor and blend until smooth. Spoon the mixture onto a large piece of plastic wrap and roll it into a 1½" thick log and chill. Once firm, slice the butter into rounds.

Using pre-shucked fresh oysters or frozen half shell oysters, place a half-dollar-size-round of the compound butter on top of each oyster.

Preheat the grill to high. Place the oysters, cup side down, on hot grill and grill for 2 to 3 minutes until cooked. Place grilled oysters onto a serving plate, on a bed of salt, if desired, add a squeeze of lemon and enjoy with a glass of Pinot Grigio.

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