Grilled Oysters Two Ways with Drayton Harbor Oysters

Steve and Mark Seymour of Drayton Harbor Oysters in Blaine, Washington showed us how to grilled up their local oysters featuring two distinct flavor profiles: Sweet and spicy, which uses bourbon and chilis in adobo for a rush of heat, and savory garlic and Parmesan for a rich buttery, melt-in-your-mouth delight.

Grilled Oysters Two Ways

Recipe by Drayton Harbor Oysters

Ingredients

Sweet & Spicy Grilled Oysters

• 1/2 stick unsalted butter, 4 tablespoons, softened to room temp

• 2 Tbsp bourbon

• 2 Tbsp brown sugar or honey

• 2 garlic cloves, minced

• 1 chipotle chili in adobo sauce, minced

• 1 dozen shucked oysters

Savory Grilled Oysters

• 8 tablespoons (1 stick) unsalted butter, softened

• 1/2 cup grated Parmigiano-Reggiano

• 1/4 cup chopped Italian parsley

• ½  cup white wine 

• 1 clove garlic, finely minced

• 1 dozen shucked oysters

Directions

Sweet & Spicy Oysters

In a small food processor or mixing bowl, combine the butter, bourbon, honey, garlic, and chipotle. Stir or pulse until well-mixed. You can make the butter mixture up to 1 week in advance and refrigerate until ready to serve. If you're going to be cooking in the hot sun, make sure to chill the butter until solid before starting, about 1 hour.

When ready to BBQ, fire up your grill or broiler. Remove the butter from the fridge, and place a scant tablespoon on each shucked oyster. Place the oysters on the grill or transfer to a baking sheet and place under the broiler. Once the oysters and butter have bubbled and caramelized, remove them.

Savory Grilled Oysters

Heat a grill to medium-high (400 to 450 degrees). In a medium bowl, use a rubber spatula to combine the butter, 1/4 cup of the cheese, the parsley, and garlic until completely combined. Season to taste with salt and pepper. Place shucked oysters cup side down on grill. Add teaspoon white wine to each oysters and grill till done, approximately 10 minutes.