Grilled Washington Pacific Oysters

Introduction

Freshly harvested from the cold, clean waters of Washington, these Pacific oysters are grilled over open flame on the Arteflame grill. With a sizzling garlic-butter finish and a kiss of smoky flavor from the wood fire, this simple yet elegant dish speaks volumes. Perfect for any backyard cookout or seafood feast, you'll bring out the boldest oyster flavors using only your Arteflame grill — no pans or ovens needed.

Ingredients

• 12 fresh Washington Pacific oysters, scrubbed
• 4 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley
• 1 pinch of sea salt
• 1 pinch of cracked black pepper
• Lemon wedges, for serving

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil and place them in the center of the grill.
2. Stack firewood over the napkins and light the paper.
3. Let the fire build — within 20 minutes, your Arteflame will be ready for grilling.

Step 2: Prepare the garlic butter

1. Place the butter directly on the Arteflame flat top, near the outer edge where the temperature is lower.
2. As it melts, stir in garlic, lemon juice, lemon zest, salt, and pepper.
3. Slide the pan around to your preferred heat spot to control cooking speed — once fragrant, remove from the heat zone.

Step 3: Grill the oysters

1. Place oysters cup-side down directly on the flat griddle closer to the center for higher heat.
2. Let them cook for 4–5 minutes. The shells will pop open slightly.
3. Using tongs and a shucking knife, carefully open the oysters. Discard the top shells and leave the oyster in its half shell.

Step 4: Dress and finish

1. Spoon a bit of the hot garlic-lemon butter over each grilled oyster on the flat top.
2. Allow the oysters to cook for another 2 minutes in the butter until bubbling hot.
3. Sprinkle with chopped parsley and remove from the griddle.

Step 5: Serve

1. Plate your oysters immediately and serve with lemon wedges on the side.
2. Enjoy while hot and smoky!

Tips

• Always use fresh, live oysters kept cold until cooking.
• Place oysters closer to the center of the Arteflame for more heat and faster grilling.
• Wear heat-resistant gloves and use proper tools when shucking open hot oysters.
• Use butter instead of oil — it enhances the natural flavor of the seafood.
• Clean-up is easy — the Arteflame has virtually zero mess after cooking with wood.

Variations

1. Spicy Jalapeño Oysters: Add finely diced jalapeños and a splash of hot sauce to the garlic butter for a spicy kick.
2. Bacon & Shallot Oysters: Add crispy bacon bits and sautéed shallots to your butter mixture before drizzling over oysters.
3. White Wine & Herb Oysters: Replace lemon juice with a splash of white wine and add fresh thyme and rosemary for a fragrant twist.
4. Parmesan Grilled Oysters: Top the oysters with shredded Parmesan after buttering and grill until the cheese is golden and bubbly.
5. Asian Fusion Oysters: Mix in a dash of soy sauce and a sprinkle of toasted sesame seeds into the butter for an umami flavor profile.

Best pairings

• Chilled Sauvignon Blanc or Muscadet
• Grilled sourdough brushed with garlic butter
• Light cucumber-dill salad
• Charred corn with cayenne-lime butter
• Fresh watermelon and mint salad

Conclusion

Grilled Pacific oysters are one of the best ways to celebrate seafood, especially when prepared with the unique capabilities of the Arteflame grill. By utilizing both the high-heat center grate and concentric heat zones of the flat cooktop, you’ll bring out the best in these briny Washington beauties. Simplicity and flavor—true to the spirit of open-flame cooking.