Wood-Grilled Virginia Oysters with Garlic Butter

Introduction

Virginia oysters are known for their sweet, briny flavor, and there’s no better way to bring that out than by grilling them over a wood fire on the Arteflame. The high heat from the center grill grate paired with the even heat from the flat top makes for a flavor-packed finish. In this recipe, we let simple, quality ingredients shine—garlic butter, fresh herbs, and the unmistakable smoky aroma from real wood grilling come together for an unforgettable seafood dish.

Ingredients

• 12 fresh Virginia oysters, scrubbed and chilled
• 4 tablespoons unsalted butter, melted
• 2 cloves garlic, finely minced
• 2 teaspoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 lemon, cut into wedges
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

Step 1: Fire up the Arteflame grill

1. Take 3 paper napkins and soak them with a bit of vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Build a stack of firewood over the paper and light the napkins.
4. Wait about 20 minutes until the grill's center grate reaches around 1,000°F and the cooktop griddle is hot.

Step 2: Prepare garlic butter

1. In a bowl, combine melted butter, minced garlic, parsley, thyme, sea salt, and black pepper. Set aside.

Step 3: Grill the oysters

1. Place the oysters cup-side down directly on the outer ring of the hot flat-top griddle, positioning them close to the center for higher heat.
2. Grill for about 5–7 minutes until the oysters begin to open slightly from the steam inside.

Step 4: Add garlic butter

1. Once open, carefully use tongs and an oyster knife to pry the top shell off.
2. Spoon about 1 teaspoon of garlic-herb butter into each oyster shell.
3. Move the oysters slightly away from the center for gentler heat, let them cook another 2–3 minutes until bubbly.

Step 5: Serve hot

1. Carefully remove from the grill using tongs.
2. Serve immediately with lemon wedges on the side for drizzling.

Tips

• Make sure oysters are well chilled before grilling to retain freshness.
• Do not overcook the oysters—remove them once the butter is bubbly and fragrant.
• Use clarified butter for an even smoother finish.
• If your oysters aren’t opening from the heat, gently tap the shell or discard if unsure.

Variations

1. Bacon Jalapeño Oysters: Add crispy cooked bacon bits and a sliver of fresh jalapeño to each oyster before finishing with garlic butter.
2. Parmesan Herb Oysters: Top oysters with a dusting of freshly grated Parmesan and oregano along with garlic butter for a cheesy kick.
3. Smoked Paprika Oysters: Add smoked paprika to the garlic butter and finish oysters with a sprinkle of chives.
4. Cilantro Lime Oysters: Replace parsley and thyme with chopped cilantro and add a splash of fresh lime juice with the butter.
5. Chili Lime Oysters: Add chili flakes to your garlic butter and serve with lime wedges for some heat and acidity.

Best pairings

• Grilled sourdough brushed with butter and garlic
• Charred corn husks with lime-cilantro crema
• Chilled Sauvignon Blanc or a crisp Grüner Veltliner
• Light, citrusy beers like a Belgian Wit or Pilsner
• A fresh summer salad with cherry tomatoes and vinaigrette

Conclusion

Grilling Virginia oysters on the Arteflame brings out a rich, smoky flavor that’s impossible to replicate in an oven or pan. With simple ingredients and a blazing wood fire, you’ll impress guests with very little prep. The best part? Minimal cleanup and maximum flavor.