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Grilled Wasabi Oysters

 Grilled Wasabi Oysters
My recipe for grilled oyster is easy to make, but incredibly elegant. The wasabi-flavored butter mixture makes it an extraordinary appetizer for your next party.
18 ServingsPrep: 30 min. Grill: 5 min.


  • 1/2 cup white wine
  • 1 shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon wasabi mustard
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh cilantro
  • 1/8 teaspoon salt
  • Rock salt
  • 18 fresh oysters in the shell, washed


  • In a small saucepan, combine the wine, shallots and vinegar. Bring to
  • a boil; cook until liquid is reduced by half. Strain liquid,
  • discarding shallot.
  • Return to pan; stir in mustard and soy sauce. Cook and stir over low
  • heat. Add butter and whisk until melted. Stir in cilantro and salt;
  • set aside.
  • Spread rock salt into an ungreased 15-in. x 10-in. x 1-in. baking
  • pan; set aside. Place oysters, flat side up, on grill rack. Grill,
  • covered, over high heat for 3-6 minutes or until shells open.
  • Transfer to prepared pan. To loosen oysters, cut muscles from top
  • shell; place on bottom shell in juices. Discard top shell. Spoon 2
  • teaspoons butter mixture over each oyster. Serve immediately. Yield:

2 of 2

Grilled Wasabi Oysters (continued)

Directions (continued)

  • 1-1/2 dozen.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.