Smoky Grilled Delaware Bay Oysters with Garlic Herb Butter

Introduction

There is a distinct, briny magic found in oysters harvested from the cool waters of the Delaware Bay. When these plump, saline treasures meet the intense, wood-fired heat of an Arteflame grill, the result is nothing short of culinary alchemy. Grilling oysters strips away the intimidation of shucking raw shellfish while enhancing their natural sweetness with a touch of smoke. This recipe celebrates the robust flavor profile of the Mid-Atlantic coast, pairing the oysters with a classic garlic herb butter that bubbles and caramelizes right in the shell. Whether you are hosting a sophisticated summer soirée or a casual backyard gathering, these grilled oysters offer a communal dining experience that brings people together around the fire. The flat cooktop of the Arteflame is particularly perfect for this method, allowing you to control the heat precisely so the delicate meat poaches gently in its own liquor without becoming rubbery.

Ingredients

The Oysters

• 24 fresh Delaware Bay oysters, scrubbed clean
• Crushed ice (for serving)
• Lemon wedges

Garlic Herb Butter

• 1/2 cup (1 stick) unsalted butter, softened
• 3 cloves garlic, minced finely
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon Old Bay seasoning (optional, for regional flair)
• 1/2 teaspoon cracked black pepper
• Dash of hot sauce (Tabasco or Crystal recommended)

Instructions

Step 1: Prepare the Grill and Butter

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until you have a center of hot coals and the flat cooktop griddle reaches a medium-high searing temperature.
2. While the grill heats up, combine the softened butter, minced garlic, parsley, chives, Old Bay seasoning, black pepper, and hot sauce in a small bowl.
3. Mash the ingredients together with a fork until fully incorporated. Set this compound butter aside at room temperature so it is ready to melt instantly.

Step 2: Pre-Shucking Preparation

1. Wash the oysters thoroughly under cold water to remove any mud or grit from the shells. Discard any oysters that are already open or have damaged shells.
2. Carefully shuck the oysters, leaving the meat on the bottom (cupped) shell. Try to retain as much of the natural oyster liquor (juice) as possible.
3. Run a knife under the oyster meat to detach the muscle from the shell, ensuring it slides off easily when eaten.

Step 3: Grilling the Oysters

1. Place the shucked oysters carefully onto the flat steel cooktop of the Arteflame. Position them closer to the center for higher heat or further out for a gentler cook, depending on your fire's intensity.
2. Top each oyster immediately with a generous dollop (about a teaspoon) of the garlic herb butter.
3. Grill for approximately 4 to 6 minutes. You are looking for the butter to melt and bubble vigorously, and the edges of the oyster meat to curl slightly.
4. Be careful not to overcook; the oyster should be plump and hot, not shriveled.

Step 4: Plating and Serving

1. Using tongs or high-heat gloves, carefully remove the hot shells from the grill. Try not to spill the delicious mixture of butter and oyster juice.
2. Place the oysters on a platter lined with crushed ice or rock salt to keep them stable.
3. Squeeze fresh lemon juice over the top just before eating.

Tips

Grilling oysters is an art form that rewards attention to detail. First and foremost, the freshness of your shellfish is non-negotiable; Delaware Bay oysters should smell like the ocean breeze, never fishy. When grilling on the Arteflame, utilize the heat zones. If your butter is burning before the oyster is warmed through, move the shells toward the cooler outer edge of the cooktop. If you prefer not to shuck them beforehand, you can place whole oysters on the grill (cup side down) and wait for them to pop open, though you risk losing the precious liquor this way. Finally, safety is key—oyster shells get incredibly hot and hold heat for a long time. Ensure your guests know to handle the shells by the edges or wait a moment before tipping them back. Serve with small cocktail forks or encourage slping directly from the shell for the full experience.

Variations

While the garlic herb butter is a classic that respects the integrity of the Delaware Bay oyster, the neutral palate of the oyster allows for endless creativity. You can easily adapt this recipe to suit different flavor profiles or dietary preferences. Here are a few ways to switch things up on your Arteflame:

• Oysters Rockefeller Style: Top with a mixture of spinach, anise-flavored liqueur, breadcrumbs, and Parmesan cheese before grilling.
• Spicy Cajun Kick: Add cayenne pepper and diced andouille sausage to the butter mixture for a New Orleans twist.
• Asian Fusion: Replace the butter with a drizzle of soy sauce, sesame oil, grated ginger, and scallions.
• Cheese Lover’s Delight: Top the garlic butter with a pinch of grated Pecorino Romano or Gruyère and let it melt into a golden crust.
• Bacon & Bourbon: Add crispy crumbled bacon and a splash of bourbon to the butter for a smoky, savory depth.

Best pairings

To truly elevate your grilled oyster feast, the beverage and side pairings should cut through the richness of the butter while complementing the brine of the sea. Acid and effervescence are your best friends here. A dry, crisp white wine like a Muscadet or a Sauvignon Blanc is the traditional choice, echoing the mineral notes of the oysters. For beer lovers, a creamy Stout provides a classic contrast to the salty shellfish, while a crisp Pilsner offers a refreshing palate cleanser. On the non-alcoholic side, sparkling water with a twist of lime or a spicy tomato juice works wonders. For side dishes, keep it simple: grilled corn on the cob (cooked right on the Arteflame alongside the oysters) or slices of crusty baguette toasted on the grill to sop up the leftover garlic butter are all you need for a complete meal.

Conclusion

Grilling Delaware Bay oysters on the Arteflame is more than just a recipe; it is a celebration of the coastal lifestyle. The combination of fire, steel, and fresh seafood creates a rustic yet elegant appetizer that never fails to impress. By taking the oysters out of the raw bar and onto the grill, you unlock a depth of flavor and texture that converts even those who are hesitant about raw shellfish. The smoky aroma of the wood fire, the sizzling of the garlic butter, and the laughter of friends gathered around the grill make this dish a memorable centerpiece for any outdoor occasion. Fire up your grill, grab a shucking knife, and enjoy the true taste of the bay.