Food & Cooking Recipes Appetizers Grilled Oysters with Compound Brown Butter By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 7, 2018 Print Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 30 mins Total Time: 45 mins Yield: 24 Brown butter is enhanced with red onion, lemon, and fresh herbs to make a flavorful condiment for briny flame-kissed oysters. Ingredients 1 stick unsalted butter 2 tablespoons minced red onion 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice ¼ cup lightly packed chopped flat-leaf parsley 2 tablespoons finely chopped fresh chives 24 oysters, preferably Maine, such as Johns River or North Haven, scrubbed Directions Melt butter in a small saucepan over medium heat; simmer, swirling occasionally, until it turns a nutty, golden brown and dark-brown bits form on bottom of pan, 8 to 10 minutes. Remove from heat; add onion and zest. Let cool slightly; stir in parsley, chives, and lemon juice. Keep warm until ready to serve, or transfer to an airtight container and refrigerate up to 5 days. Remelt over low heat or on grill before serving. Preheat grill for direct-heat cooking. Place oysters on grate in a single layer, curved-sides down. Cook, uncovered, just until shells open slightly, 5 to 7 minutes. (Or place on a rimmed baking sheet and put under the broiler until they pop open, 3 to 5 minutes.) Carefully transfer to a platter with tongs (don't let oyster liquor spill). When cool enough to handle, remove top shells. Spoon 1 teaspoon butter mixture into each; serve. Cook's Notes To ensure fresh oysters, buy them no more than one day ahead and store them on ice, uncovered, in the coldest part of the refrigerator. Print