Grilled Oysters with Fra Diavolo Sauce Recipe

Name: Grilled Oysters with Fra Diavolo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped; 3 cloves garlic, smashed; 2 shallots, thinly sliced; 1/4 to 1/3 cup olive oil; 3 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish; 2 tablespoons red wine vinegar; 2 teaspoons honey; 2 teaspoons chopped fresh oregano; 1/4 teaspoon red chile flakes (or more if you prefer it really spicy); Salt and freshly ground black pepper; 20 to 24 medium to large oysters, such as Blue Point or Gulf Coast; 2 cups kosher salt, for serving

Servings: persons

2 tablespoons canola oil
3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped
3 cloves garlic, smashed
2 shallots, thinly sliced
1/4 to 1/3 cup olive oil
3 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons chopped fresh oregano
1/4 teaspoon red chile flakes (or more if you prefer it really spicy)
Salt and freshly ground black pepper
20 to 24 medium to large oysters, such as Blue Point or Gulf Coast
2 cups kosher salt, for serving

1
Heat the oil in a medium saute pan over medium heat.
2
Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
3
Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper.
4
If too thick, pulse in a bit more olive oil.
5
Transfer the sauce to a bowl.
6
(Can be made 1 hour before and kept at room temperature.)
7
Preheat the grill for high direct heat.
8
Remove the top shells of the oysters.
9
Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor.
10
Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
11
Meanwhile, wet the kosher salt with water just until it clumps together.
12
Spoon little mounds of salt onto a large platter.
13
Place a cooked oyster on each salt bed and top each with some vinaigrette.
14
Scatter the parsley leaves over the platter and serve.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped, 3 cloves garlic, smashed, 2 shallots, thinly sliced, and more.

Yes, Grilled Oysters with Fra Diavolo Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Oysters with Fra Diavolo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions