The oysters hardly cook in this dish; they are still raw, but with a slight smokiness and some tasty juices for mopping up.  Once open, shells can be removed with your fingers or a butter knife.

Use the smaller Canadian East Coast Malpeque or Beausoleil oysters.  The larger Pacific oysters take too long to open. Serve with a crunchy baguette for absorbing the tasty juices.

Can be served as a first course, or appetizers before dinner. 


  • 18 oysters, rinsed
  • 8 thyme sprigs
  • 4 garlic cloves, thinly sliced
  • 1 dried chili
  • ⅔ cup of white wine
  • ⅓ cup of olive oil


  1. Preheat grill to high.
  2. Place oysters flat side down in a metal baking dish or baking sheet that can go on the barbecue.
  3. Scatter over thyme, garlic, chili, wine and olive oil. 
  4. Place pan on grill and cook covered until oysters just open, about 4-8 minutes, depending on size.
  5. Transfer oysters to a bowl as they open; cover with foil to keep them warm.
  6. Wearing an oven glove, carefully remove 1 shell of the oyster.
  7. They look their best when nestled in the curved shell.
  8. Place them on a dish with the remaining contents of the pan. Serve immediately.