DIRECTIONS
Rinse the oysters in cold water. Discard any with shells that are open and won’t stay closed when gently squeezed shut. Heat a gas or charcoal grill to medium-high.
Set the oysters, with the cupped side down, directly on the grill grate.
Cover the grill and cook until the oysters have opened and the meat is opaque and cooked through but not yet dried out, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones. Note that most oysters will open their shells enough to make it easy to lift off the top shell, but not as wide as cooked mussels and clams.
Use tongs or heavy-duty oven/grilling mitts to remove the oysters from the grill.
Remove the top shell and, for easy eating, run a sharp knife along the inside of the bottom shell to detach the oyster.
Serve the oysters hot or warm with melted butter, hot sauce, lemon wedges, or any other desired toppings.
Recipe Variation:
If you can’t grill the oysters, roast them in the oven. Preheat the oven to 450 F. Place a rack or layer of kosher salt in a roasting pan. Arrange the oysters on the rack or salt and bake for about 8 to 12 minutes, or until they have begun to open.