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Call Nichols’s Grilled Oysters with Worcestershire Butter and Lemon

You're Going To Need

Amounts are approximate for two dozen oysters


  • 1 cup butter

  • 6 tbsp Worcestershire sauce

  • 2 shallots, finely chopped

  • juice of 1 lemon

  • small bunch of chopped parsley

  • 1 tsp black pepper


To make it ahead of time, blend all ingredients in a food processor then wrap it in logs using parchment or saran wrap, and refrigerate.

Just about any way of cooking them works. Call likes to shuck them first and put them on the flame (gas or charcoal). Once the butter begins to boil they’re ready in about 30 seconds.

You can also just throw them on heat whole and unshucked. Once the steam inside the oyster creates an opening between the shell all you have to do is pry it open, cut the muscle, and add the mixture.

He’s also done it in the oven both ways if no grill is available. The key with cooking oysters in the shell is to avoid overcooking. Add the butter as soon as possible and just cook them enough to get the sauce boiling a little bit.

Call Nichols is Founder and Principal of Hustleshuck, an oyster shucking and raw bar catering service in the San Francisco Bay area, and former Aquaculturist at Fishers Island Oyster Farm on Fishers Island, NY

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