Mar 9, 2012

Char-Grilled Oysters with Creole RemouladeRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 1 rib celery
  • 0.125 oz fresh Italian parsley
  • 1 garlic cloves
  • 1 lemons
  • 2 scallions

Meat / Poultry / Seafood

  • 24 fresh oysters, each about 3" long

Oil and Spices

  • 0.25 tsp freshly ground black pepper
  • 0.125 tsp kosher salt
  • 0.125 tsp smoked paprika


  • 2 tsp capers
  • 1 tbsp Creole mustard or stone-ground mustard
  • 0.125 tsp hot pepper sauce
  • 1 tbsp ketchup
  • 2.5 tbsp mayonnaise
  • 2 tsp prepared horseradish
  • 0.5 tsp Worcestershire sauce

Special Equipment

  • oyster knife



  • 2½ tablespoons mayonnaise
  • 2 scallions (white and light green parts only), finely chopped
  • 1 tablespoon Creole mustard or stone-ground mustard
  • 1 tablespoon ketchup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced celery (from the pale green inner heart)
  • 1 tablespoon minced fresh Italian parsley leaves
  • 2 teaspoons drained, minced nonpareil capers
  • 2 teaspoons prepared horseradish
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon minced garlic
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon smoked paprika
  • Hot pepper sauce
  • Freshly ground black pepper

  • 2 dozen large, fresh oysters, each about 3 inches long


  1. In a small bowl whisk the remoulade ingredients, including hot pepper sauce and pepper to taste. Cover and refrigerate until ready to serve or for up to 8 hours.

  2. Shuck the oysters: Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully under the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. Brush the cooking grates clean. Grill the oysters, shell side down, over direct high heat, with the lid closed, until the edges of the oysters just begin to curl and the juices start to bubble, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Spoon about ½ teaspoon of the remoulade on top of each oyster. Serve immediately.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Jason R


Stand by to WOW your guests with this recipe. Very simple to put together and execute. I think the only thing you really need to watch is not to over cook the oysters and let them dry out. The Creole Remoulade really complements the oysters. Give it a try and enjoy.

Type of Griller


Would you recommend this recipe? YES

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Char-Grilled Oysters with Creole Remoulade