A simple, light and savory sesame and soy mixture makes a delicious drizzle over top. I choose the Fanny Bay oysters for a big meaty bite of briny sweetness.


- Soy Sauce - Water - Brown Sugar - Sesame Oil - Scallion or Chives - Hot Sauce - Fanny Bay Oysters

Place oysters on the grill with the deepest (cup) side of their shell down and close the lid. Grill for 5 minutes or until you see the shells start to open.

Remove from the grill or oven, let cool a minute.

Prepare a platter with some rock salt or kosher salt and then pry the top shells off with an oyster shucker, knife or just your hands.

Spoon a teaspoon of the soy mixture over each one and serve. (This is a salty mixture so 1 teaspoon is enough for each.)

Leftover cooked oysters can be kept covered in your fridge safely for 2 days. For ideal flavor, I recommend eating them by the following day.


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