Smoked Oysters with Ramp Butter

Save some of your buds to throw on the grill with your oysters for the ultimate smoked effect, or use a knob of butter as we do here.

Apr 20 2016, 2:43pm

Servings: 6
Total: 10 minutes

2 tablespoons olive oil
4 ounces (about 1 bunch) ramps, trimmed and thinly sliced
16 tablespoons unsalted butter, softened, plus more
1 lemon, zested and juiced
kosher salt and freshly ground black pepper, to taste
3 dozen oysters, shucked, bottom shell reserved, top shell discarded


1. Heat oil in a 10-inch skillet over medium-high. Add ramps and cook until soft, 2 to 3 minutes. Transfer to a bowl with the butter and lemon zest and juice. Mix to combine and season with salt and pepper.

2. Light a grill. Place a small dollop of butter onto the coals and cover until it starts to smoke. Place oysters back into their bottom shells and place a spoonful of butter onto each. Place oysters on the grill and cover immediately. Cook until oysters are plump, 2 to 3 minutes. (ALTERNATIVELY, use a smoking gun to smoke oysters and really pimp your oysters out) Transfer oysters to a serving platter and serve immediately.