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  • blackshagoysters


The great thing about barbequing oysters is you don’t need to shuck them.
Put the oysters right on the grill and cook until the steam inside the oysters pops the shells open.
Drizzle with a little spicy Thai sauce and you’re done.

1/2 cup lime juice

1/4 cup fish sauce

1 tbsp fresh coriander leaves, coarsely chopped

2 tsp finely minced garlic

1 tsp minced fresh red chilli

24 Oysters​

Combine lime juice, fish sauce, coriander, garlic and chilli in a small bowl. Let stand at least 30 minutes before serving for flavours to develop.

Adjust taste to suit.

Preheat bbq to medium-high.

Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster “liquor” (seawater) doesn’t spill out.

Wearing and oven mitt to hold the oyster, use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it to rest in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon of the sauce onto each oyster. Return the oysters to the oven and grill until the sauce is bubbling, 2 to 4 minutes more.

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