Grilled Oysters with Garlic & Herb Butter

June 01, 2008


In a food processor combine butter, garlic, parsley, anchovy paste and lemon juice. Shuck oysters and spoon 1/2 tsp. compound butter onto each. Grill or broil for 5-8 minutes.

Tracy’s Tasting Notes: Oysters, although somewhat delicate, are naturally briny—and when topped with a dominant flavor such as anchovies the wine pairing can be a bit tricky. I’ve found that a dry rose is often your best bet for these situations. They are refreshing and faintly fruity, and hit the mark with foods that are salty or complex. Try: Domaine Houchart Rose de Provence ($10.99)

Courtesy Pirate Shellfish


  • 1 stick softened butter
  • 1-2 cloves garlic
  • 2 Tbsp fresh parsley, chopped
  • 1/4 tsp anchovy paste
  • 1 tsp lemon juice
  • 24-36 Wellfleet oysters
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