BBQ'd oysters with "Devil's Butter"



Cook time:



5 - 8 averaged sized oysters per person.
To serve 48 oysters:

  • 1 cup salted butter 250 mL
  • 1 cup chopped fresh parsley 250 mL
  • 2 Tbsp. strong grainy Dijon mustard 30 mL
  • 4-6 Tbsp. Louisiana Hot Sauce 60 - 90 mL
  • 1 Tbsp. lemon juice from fresh lemons

Combine ingredients in a sauce and bring to a slow boil. Reduce heat and simmer for approximately 15 minutes.  Stir sauce vigorously before applying to oysters.


Scrub oysters shells well with stiff brush.
If you have frozen the oysters in the shell, allow 1 or 2 hours to thaw
Place oysters cup side down, flat side up on the BBQ with medium to high heat.

The oysters should not be over cooked. Take special care in not spilling any of the liquor or nectar from the oyster. And there is a reason why the salty broth is called "liquor". Suck it back with lusty enjoyment!

Place a teaspoon (5 mL) of Devil's Butter on each oyster. Roast for 5 - 10 minutes.

Use tongs or a pair of heavy duty gloves when roasting the "hot" oysters.

Sinfully Delicious. ENJOY.

These icons link to social bookmarking sites where readers can share and discover new web pages.
  • email
  • Facebook
  • Twitter