I had no idea how many foodies out there love to eat Oysters! So, here’s the recipe for those of you who have written in to request that I share my recipe and others who attended the Fire Fork Feast event in Nashville over the weekend.
Reducing the Guinness for me was the key to amazing flavor and of course in the words of Derek Wolf, founder of Over the Fire Cooking, “fire is an ingredient” with the smokey flavor enhancing this sensational dish. I recommend equal parts butter to oyster… and if in doubt…where possible… always reach for Irish grass fed Kerrygold but (it’s da bomb)!
Grilled Oysters on the Half Shell with Guinness Herb Butter
- 2 dozen large fresh oysters on the half shell
- ½ cup of Parmesan cheese (finely grated)
- (for the Guinness butter)
- 8 oz (1 cup) of salted Irish Kerrygold butter
- 1 cup of Guinness stout (reduced to 4 Tbsp)
- 1 tsp sugar
- 1 Tbsp vegetable oil
- 2 Tbsp shallots (finely chopped)
- 2 garlic cloves
- 1 tsp thyme (finely)
- 2 Tbsp parsley (finely chopped)
- 1 tsp of kosher salt
- ½ tsp freshly ground black pepper
How to make them
- Prepare oysters using an oyster knife and shucking severing the muscle that is attaching the oyster to the shell. Leave the oyster in the shell that is more cupped shaped.
- In a small sauce pan simmer the Guinness, sugar and thyme until it has reduced by 75% (leaving 4 Tbsp of liquid) and cool.
- To make the Guinness butter sauté the shallot in 1 tbsp of vegetable oil for a few minutes to soften and then add the garlic at the end and cook for 1 minute.
- Whip the room temperature butter by hand or with electric whisk and add the cooled reduced Guinness, parsley, shallots and garlic, salt and pepper.
- Preheat the fire or grill to 400-475 degrees F.
- Arrange the oysters in a single layer on a grill and spoon 2 tsp of the butter mixture into each oyster shell and then top with finely grated Dubliner Irish Cheese. Grill uncovered for 6-7 minutes until the butter is sizzling and the oyster is puffed up.
- Remove from the grill and serve immediately.
Judie the Irish foodie