23 ratings

Grilled Oysters with Chermoula and Ramps


When the weather gets warmer and the days get longer, it's time again to start thinking about grilling. This oyster recipe is perfect for entertaining and highlights the start of spring with ramps, also known as wild leeks.


For the chermoula

  • 3 Tablespoons extra-virgin olive oil
  • 4 Ounces onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1 Teaspoon ginger, chopped finely
  • 3 strands saffron
  • 1/2 Tablespoon ground ginger
  • 1/2 Tablespoon black pepper
  • 1/4 Teaspoon paprika
  • 1/4 Teaspoon coriander seed, crushed
  • 1 red bell pepper, peeled, seeded, and diced finely
  • 1/2 Cup crushed canned tomatoes, strained
  • 1 Tablespoon cider vinegar
  • 1 Teaspoon cilantro, chopped
  • Zest and juice of 1 lemon

For the grilled oysters

  • 20 Hama Hama oysters
  • 2 Tablespoons extra-virgin olive oil
  • 2 ramps, chiffonade
  • Kosher salt, for garnish
  • Baby arugula, for garnish


For the chermoula

Heat the olive oil in a medium-sized sauté pan over medium heat. Add the onion, garlic, and chopped ginger and sweat the onion until soft, about 5 minutes. Add the saffron, ground ginger, black pepper, paprika, and coriander and cook for 3 minutes. Add the bell pepper and tomatoes, reduce the heat to low and simmer for 10 minutes.

Remove the mixture from the heat and stir in the remaining ingredients.

For the grilled oysters

Preheat a grill on high heat.

Place the oysters on the grill and cook until they pop open, for about 5 minutes. Remove the oysters from the heat and let cool. Using an oyster knife, remove the top shell and separate the oyster from the shell. Flip the oyster over to expose the rounded side.

Place the oysters on a tray and drizzle the olive oil over each piece. Spoon ¼ teaspoon of chermoula on top of each oyster. Place the chiffonade of ramp over the chermoula.

Place the kosher salt in 5 mounds on 4 separate plates. Place 1 oyster on each bed of salt. Arrange the salt and arugula around the oysters.