1,000 Years of Artisanal Cheesmaking

Grilled Oysters with Comté and Herb SauceCheese, Sex, Death

Grilled Oysters with Comté and Herb Sauce

22 Photo Oysters Sm
Grilled Oysters with Comté and Herb Sauce
The most luxurious celebration of grilling season! Freshly shucked oysters are smothered with an herbaceous Comté butter and grilled until tender and melty. Serve with saltines, lemon wedges, and chilled rosé.
  • 12 shucked oysters
  • ⅓ cup unsalted butter, softened
  • ¾ cup grated Comté, rind removed
  • 1-2 cloves garlic, minced
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped chives, plus extra to serve
  • Zest and juice of half a lemon
  • 2 dashes hot sauce (optional)
  1. Heat your grill to medium-high, about 450F.
  2. Combine butter with garlic, herbs, lemon zest and juice, and a pinch of salt and pepper. Mash it all up with a fork.
  3. Add half the Comté and mash to combine. If you want a little heat, add a couple dashes of hot sauce.
  4. Evenly distribute the butter mixture over the oysters.
  5. Sprinkle the remaining Comté over the oysters.
  6. Place shells directly on the grill grates, with the shell down and the goods up.
  7. Cook until the cheese melts and the oysters curl slightly, about 3-5 minutes.
  8. Remove from the grill and transfer to a serving platter. Serve with lemon wedges and saltines.