Guest Post: Ragan from Beauty in the Bite
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • Fresh schucked oysters! I usually grab 2-3 dozen for a group of 6-8.
  • one stick of butter
  • 2-3 garlic cloves, finely choppedFor the Pesto:
  • 2 handfuls of fresh basil, stems included
  • 1 clove garlic
  • ½ cup pine nuts
  • ¾ cup parmesan cheese
  • juice of half a lemon
  • sea salt
  • black pepperFor My Mignonette, BITB style
  • ½ cup red wine vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon finely chopped chives
  • squeeze of one lemon wedge
  • ½ teaspoon black pepper
  1. For Oysters: Place shucked oysters, shell side down, on med-high heated grill. Brush with garlic butter sauce. Watch the meat closely. When it begins to bubble, the butter starts to brown, and the edges of the oyster meat pull away from the shell and change texture a bit, then remove from grill and plate. Now, you're ready to top with your choice of sauce below.
  2. For Pesto Sauce: Place all ingredients in the bowl of a food processor, pulse until combined and smooth but still has texture. Taste and adjust cheese, lemon, salt, and oil accordingly to your liking.
  3. For My Mignonette: Combine all ingredients in a bowl and stir. Drizzle over oysters
Recipe by Model Behaviors at