Grilled Oysters Are Better With Butter: How to Make the Best Barbecued Oysters. Oyster experts may tell you that the smaller, creamier, more robustly flavored Pacific oyster is the true connoisseur's oyster. They'll say that Atlantic oysters taste mostly of salty brine, and have a thinner, more watery texture.
If you're cooking for a large group and want to streamline things a bit, it can help to top each oyster with a couple of teaspoons of the butter mixture before they go on the grill, so that everything is ready to go. If I'm just cooking for a small party, I don't bother with that step; instead, I'll place the oysters straight on the grill and spoon out a little butter into each one as they heat up.
The real key is to make sure you don't overcook them. Like clams or other shellfish, oysters can get a little rubbery if you let them cook too long. Grill with the lid closed, just until the liquid inside is vigorously bubbling and the butter is completely melted, about 2 minutes. It's okay if the very tops of the oysters are still a touch raw. Better an undercooked, tender oyster than an overcooked tough one!
The fun thing about oysters with compound butter is that you can play with the flavors any way you wish. I wouldn't necessarily put blue cheese butter on an oyster, but anything with high acidity and bright, fresh flavors should work.
Kimchi butter couldn't be simpler: Combine chopped kimchi and butter. Ta-da! It's great on oysters, and also great stirred into noodle soups or melted on top of fried eggs or darkly charred grilled steak.
For a milder variation on garlic-parsley butter, I like to swap the parsley for basil and add a good amount of Parmesan. Garlic-Parmesan butter is especially good for broiled dishes, in which that Parmesan has a chance to brown and deepen in flavor a bit.
These are the kinds of dishes that can bring the East, the West, and the Southern coasts together.
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