Ostiones a la Brasa
Charred oysters with garlic, butter, and lime — a classic Mexican grilled seafood dish that takes 20 minutes from beach to plate. Serve hot off the grill with fresh lime wedges.
- Total time
- 20 min
- Servings
- 2
- Calories
- 145
- Protein
- 14g
Ingredients
- 12 count oysters in shell, live
- 4 tablespoons butter, unsalted
- 4 count garlic cloves, minced
- 2 count limes
- 1 to taste salt and pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat the grill to high heat, about 500°F, and wait until you see heat waves rising from the grates, roughly 10 minutes — this ensures the oyster shells crack open fast.
- 2
Melt the butter in a small bowl on the edge of the grill or over low heat, then stir in the minced garlic — pieces should be smaller than a grain of rice — and remove from heat.
- 3
Cut the limes in half crosswise and set them aside for squeezing over the oysters after cooking.
- 4
Place each oyster cup-side down directly on the hot grill grates, in a single layer, without moving them for about 2 minutes — you'll hear sizzling and see the shells beginning to char.
- 5
Use tongs to flip each oyster so the flat shell faces up, exposing the liquid inside, and arrange them so they sit level without spilling.
- 6
Spoon 1 teaspoon of the garlic butter into each oyster, directly onto the meat, and cook for 1 minute until the butter sizzles and the meat begins to release a little more liquid.
- 7
Remove the oysters from the grill using tongs and slide them onto a heatproof platter or directly onto plates, keeping them cup-side up so the buttery liquid stays inside.
- 8
Sprinkle salt, pepper, and cilantro over each oyster, then squeeze fresh lime juice over the top just before eating.
Tools you’ll need
- grill with grates
- instant-read thermometer (optional, to verify 500°F)
- small bowl
- tongs
- heatproof platter or serving plates
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