Grilled Oysters with Calabrian Chili Butter

Photo by Michael Piazza / Styled by Catrine Kelty

Gently grilling oysters over hot coals is a revelation! The flame concentrates the briny flavor while gently poaching the oyster inside. The heat naturally pops the shells open, so there is no need to shuck. Large oysters withstand the heat of the grill better than smaller varieties. To keep the oysters upright so their liquor and melted butter stay in the shell, place them on a bed of rock salt, raw rice or dried beans on a rimmed baking sheet or serving platter.

Serves 4–6

6 tablespoons salted butter, room temperature and softened
2 teaspoons Calabrian chili paste or chopped Calabrian chilis
2 tablespoons minced shallots
1 tablespoon lemon juice, plus wedges for serving
kosher salt and freshly ground black pepper
18–24 large oysters, scrubbed and rinsed
3 cups rock salt, raw rice or dried beans, for serving

Build your fire using a log cabin method. Start with six logs and let them burn until the wood has broken down into white-hot coals covered with a layer of ash. Once most of the logs have carbonized into large embers, spread the coals evenly across the fire pit. For all of the recipes except the fish, move any partially burned logs to the perimeter of the fire and add fresh logs on top. Throughout the cook, maintain a medium-hot fire by raking fresh coals from the burning logs into the cooking area and replenishing the fire with additional wood as needed.

Using a fork, mash the butter, chili paste or chopped chilis, shallots and lemon juice in a bowl until combined. Season to taste with salt and pepper. Transfer the mixture to a small, oven-safe saucepan. Spread rock salt, rice or dried beans on a rimmed baking sheet or serving platter.

Place the oysters directly on the cooking grate, cupped side down. Grill until the oysters pop open, 4–6 minutes. Have the saucepan on the side of the grill to melt the butter, then remove it from the grill once the butter has melted. With tongs, carefully transfer opened oysters to the prepared baking tray or platter. Let cool for a few minutes. Using a towel or oven mitt, hold each oyster in your hand and remove the top shell with an oyster knife; discard the top shell, then use the oyster knife to loosen the meat from the shell. Top the oysters with a teaspoon of butter and return to the fire until butter is sizzling, about 1 minute. Transfer oysters to prepared baking sheet or platter and serve.

This recipe appeared in the Fall 2026 issue as part of a larger story, Fire Season: A Fall Gathering.