West Virginia Grilled Oysters with Garlic Butter

Introduction

If you're craving a uniquely Appalachian spin on a coastal classic, you're in for a treat. These West Virginia Grilled Oysters with Garlic Butter are smoky, rich, and bursting with flavor thanks to the Arteflame grill. We're harnessing the power of fire, steel, and butter to transform fresh oysters into a restaurant-quality dish that's made for backyard gatherings.

Ingredients

• 12 fresh oysters in the shell, scrubbed
• 1/2 cup salted butter, softened
• 4 cloves garlic, finely minced
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon lemon zest
• 1/2 tablespoon fresh lemon juice
• Pinch of smoked paprika (optional)
• Salt and freshly cracked black pepper to taste
• 1 lemon, cut into 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. Pour a bit of vegetable oil on three paper napkins.
2. Place the oiled napkins in the center base of your Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the paper and allow the firewood to ignite. Your cooktop will be ready in about 20 minutes.

Step 2: Prepare the Garlic Butter

1. In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon zest, lemon juice, smoked paprika, salt, and pepper.
2. Mix thoroughly until evenly combined. Set aside.

Step 3: Shuck the Oysters

1. Shuck the oysters carefully, keeping as much of the oyster liquor (juice) as possible in the shell.
2. Loosen the oyster from the shell for easy eating but leave it in the half-shell.

Step 4: Grill the Oysters

1. Place the oysters (in the half shells) directly on the Arteflame flat top griddle closer to the center where it's hottest.
2. Add about 1 teaspoon of the garlic butter onto each oyster.
3. Grill for 4–6 minutes until the butter is bubbling and the oysters are just cooked through.
4. Use a metal spatula or tongs to transfer them to a serving dish.
5. Squeeze fresh lemon juice on top before serving.

Tips

• Don't overcook the oysters — they’re best when still slightly tender and juicy.
• Place the oysters close to the center of the cooktop for quicker basting and an intense sear from beneath.
• Melt leftover garlic butter on the griddle and brush over grilled bread as a delicious side.
• Avoid using pans or lids — the Arteflame’s design allows flawless grilling without them.
• The outer ring of the cooktop is cooler, ideal for warming buns or low-temp veggies to go with the oysters.

Variations

1. Spicy Cajun Oysters: Add 1/2 tsp of Cajun seasoning to the garlic butter for some Southern heat.
2. Parmesan Herb Oysters: Sprinkle 1 tsp of grated parmesan and thyme on each oyster before grilling.
3. Bacon Maple Oysters: Add cooked bacon bits and a drizzle of maple syrup to your butter mix.
4. Blue Cheese Crumble Oysters: Top with a small chunk of blue cheese and garlic butter for bold, tangy flavor.
5. Smoked Applewood Oysters: Add a pinch of applewood smoked salt and chopped chives before grilling.

Best pairings

• Grilled sourdough bread brushed with leftover garlic butter
• Chilled Sauvignon Blanc or crisp pale lager
• Fresh grilled corn with paprika-lime butter
• Rustic tomato salad with thyme and sea salt

Conclusion

With just fire, steel, and a handful of ingredients, you can elevate fresh oysters into one unforgettable dish. These West Virginia Grilled Oysters with Garlic Butter highlight the culinary magic that happens when simplicity meets the precision of the Arteflame grill.