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Fire-Roasted Oysters

Fire-Roasted Oysters F

Recipe: Roasted Chincoteague Salt Oysters

While shucking oysters is absolutely an artform worth learning, you don't have to be an expert shucker to enjoy those delectable bivalves. We're sharing another no-shuck oyster recipe! Just a little bit of heat and their muscle loosens rendering them much easier to get in to. The robust flavor of Chincoteague Salts holds up well with a hot herbed butter reductions, but could also be enjoyed naked depending on your preference. 



  • Chincoteague Salt Oysters
  • Open flame with grate suspended above (or a grill, but that's obviously not as much fun)
  • For the butter:
    • 1 stick unsalted butter
    • hot sauce to taste
    • 1/2 shallot, diced
    • 2 cloves garlic, minced
    • juice of 1 lemon


  • Get that fire going (or your grill hot) and place your oysters cup side down on the grate.
  • How long they need to cook is going to depend on how hot your fire/grill is, but it likely won't take long. Remove from heat when shells begin to peek open (note: not every oysters will pop open - we're just trying to get the muscle loose from the shell not completely dry them out)
  • While they cool slightly, brown garlic and shallots in butter, then combine with hot sauce and lemon juice. 
  • Open oysters and drizzle with butter mixture!

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