Smoked Oysters
Smoky oysters on the half shell.
Jump to RecipeSmoked oysters on the half shell are an impressive appetizer - briny, buttery, and touched with smoke. They cook quickly and always wow guests. If you've never tried them, you're missing out.
These are perfect for elegant appetizer courses, cocktail parties, or any time you want to start a meal with something special. They're quick to prepare but feel fancy.
Serve immediately with lemon wedges and hot sauce on the side. Mignonette sauce is traditional. Keep accompaniments simple to let the oyster flavor shine. Good bread for the butter is nice.
The garlic butter adds richness without overwhelming the oyster's natural brininess. Parmesan at the end adds a savory crust. Be careful not to overload - you still want to taste the oyster.
Shucking oysters takes practice - use proper technique and a good oyster knife. Work over a bowl to catch the liquor. They cook quickly so don't walk away. The edges will curl when they're done.
Ingredients
Instructions
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1
Shuck the oysters carefully, keeping the deeper half of the shell and the oyster liquor.
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2
Melt butter with minced garlic and a dash of hot sauce.
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3
Top each oyster with a spoonful of the garlic butter using a silicone basting brush or small spoon.
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4
Set your smoker to 300°F with Bear Mountain Apple Pellets for a light, mild smoke.
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5
Place the oysters on the half shell directly on the smoker grate and smoke for 10-15 minutes.
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6
Sprinkle grated Parmesan cheese over each oyster during the last 5 minutes so it melts and gets bubbly.
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7
Finish with a dash of hot sauce and serve immediately.