Chargrilled oysters

By Roger Mooking


  • 24 Malpeque oysters, or similar to your liking
  • 1 1/2 cups panko breadcrumbs
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh garlic, finely chopped
  • 2 teaspoons fresh flatleaf parsley, finely chopped
  • 1/2 teaspoon ground paprika
  • Kosher salt, for seasoning
  • Freshly cracked black peppercorns, for seasoning


  1. Heat your grill to medium-high heat.
  2. Wash all the oysters under running water using a towel and an abrasive tool (scouring pad, steel wool, orabrasive sponge). Hold the oysters one at a time in the towel and use the abrasive tool to scrub them clean until all the small shell shards are removed. Place on a tray flat side up.
  3. Using a shucking tool and a clean dry towel, shuck each oyster and discard the flat part of the shell. Make sure to preserve as much of the oyster liquor (juice) as possible. Using the tip of the oyster shucker, run it along the underside of the oyster to separate the shell from the oyster muscle so that the oyster can move freely in the shell. 
  4. Once all the oysters are shucked, move onto the topping. Combine all the remaining ingredients into a clean bowl and mix well without breaking up the panko any more than it already is. Add salt and pepper to taste. Evenly distribute the topping onto the oysters and place on hot grill, close the lid.
  5. Cook the oysters for about five minutes or until the oysters are bubbling and the crumbs start to brown. Remove and transfer to a serving platter, allow a couple minute till cool enough to handle shells as the liquid and oysters will be very hot.

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