Enjoy the ultimate seaside treat with these beach campfire roasted oysters (beach campfire optional). The oysters are simply roasted in their own briny juices, then topped with sausage and parmesan cheese. This is a perfect recipe to enjoy while relaxing by the shore or backyard with friends and family.
Calico Jack’s High Tide Grilled Oysters
Blackbeard - The CaptainShare
Cooking the Oysters
Rated 5.0 stars by 1 users
Category
Seafood
Cuisine
Coastal
Author
Servings
4
Cook Time
7 minutes
As a tip from the Captain, pouring vodka directly over the oysters will enhance the flavor and add a subtle kick, complementing the rich butter mixture and Parmesan cheese. Enjoy your delicious grilled oysters!
Ingredients
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12 fresh oysters, shucked
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4 tablespoons unsalted butter, softened
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1/4 cup onion, finely chopped
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1/4 cup chives, finely chopped
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1/4 cup smoked sausage, finely diced
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1/4 cup vodka
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1/2 cup grated Parmesan cheese
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Lemon wedges (for serving)
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Blackbeard’s Spice (Calico Jack Seasoning)
Directions
Prepare the Topping:
In a bowl, combine the softened butter with the finely chopped onion, chives, and diced smoked sausage.
Stir until everything is evenly mixed. Season lightly with Calico Jack seasoning.
Prepare the Grill:
Preheat your grill to medium-high heat (about 375-400°F).
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Assemble the Oysters:
Place the shucked oysters on a baking sheet or a grill-safe tray for easy transport to the grill.
Pour a small amount of vodka (about 1 teaspoon) over each oyster.
Spoon the butter mixture evenly over each oyster.
Top each oyster with a generous sprinkle of Parmesan cheese.
Grill the Oysters:
Carefully place the oysters directly on the grill, or keep them on the grill-safe tray.
Grill for about 5-7 minutes, or until the cheese is melted and the oysters are bubbling and slightly browned around the edges.
Serve:
Remove the oysters from the grill and let them cool slightly.
Serve immediately with lemon wedges on the side for squeezing over the top.