A Deeper Dive

Jamie Bissonnette's Grilled Oysters Recipe

Jamie Bissonnette is a James Beard Award-winning chef and partner in several Boston restaurants including Coppa, Toro, the brand new coastal Italian-themed Faccia Brutta, and Cambridge’s Little Donkey, small plates restaurant and raw bar where he serves fresh Wellfleet Oysters.

We asked Jamie to share an oyster recipe with us that would highlight the sharp brine and balanced seaweed finish of Wellfleets. He generously gave us a delightful preparation for Grilled Oysters.

Wellfleet oysters on the grill


  • 8 ounces (2 sticks) unsalted butter
  • 6 garlic cloves, minced
  • 2 Tbls Green Choloula
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh flat-leaf parsley
  • Sea Salt to taste
  • Freshly ground black pepper, to taste
  • 1 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
  • Lemon wedges, for serving
  • ½ cup Fried Garlic
  • 24 large oysters in the shell

Method to the Madness

If using a gas grill, preheat to high. If you are using a charcoal grill, light the charcoal or wood briquettes; once the briquettes are white hot, distribute them under the cooking area for direct heat. For a hot fire, you should be able to hold your hand about 5 inches above the coals for 2 to 3 seconds AKA. Wicked hot.

In a medium saucepan over low heat, add the butter, garlic, hot sauce, and Worcestershire sauce and heat until the butter is melted. Remove from the heat and wait 5 minutes, then add the parsley and season to taste with salt and pepper.

Using a shucking knife, open the oysters, leaving them on the half-shell, and carefully place them on a tray without tilting and losing any juices. Disconnect the oyster from the bottom shell.

Place oysters on the grill. Biggest ones on first.

Spoon about 1 tablespoon of the butter sauce on each shucked oyster. Tops with some parm.

Grill the oysters until the oyster juice has almost evaporated, the edges of the oyster begin to curl, and the cheese starts to brown at the edges. The shell will brown as well. If it looks dry, add some more butter as needed.

Remove the oysters as they are finished. They will be done in varying times. Have something to serve them on ready. I like to make a bed of wet salt topped with seaweed, or if I am on vacation, I use tin foil to make a secure place for them on a platter.

Once they are all off, squeeze some lemon on them. Top with some fresh herbs if you have them, and the fried garlic.

We encourage you to get some fresh, local Wellfleet Oysters and try this delectable dish yourself this summer!

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