Grilled Oysters with an ‘Nduja, Parsley and Parmesan Crumb

02 Feb 2023

Grilled Oysters with an ‘Nduja, Parsley and Parmesan Crumb

25 Minutes | easy | Serves 2

Grilled oysters are a quick and easy treat for a special occasion. They’re easier to open than you might think – just make sure to protect your hand securing the oyster with a tea towel, and follow one of the many videos online if you’ve not done it before. You’ll be a pro in no time! If you don’t have an oyster knife, a screwdriver works well. If you can’t find ‘nduja, some very finely crumbled and fried chorizo would also be lovely.


  • 6 oysters
  • 25g ‘nduja
  • 20g breadcrumbs
  • 30g Parmesan, grated
  • 1 tablespoon finely chopped parsley
  • Lemon wedges, to serve



Melt ‘nduja

Place a small frying pan over a medium heat and add the ‘nduja until melted – a minute or so.

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Make the herby crumb

Add the breadcrumbs and fry for a moment, just until they’ve crisped up and absorbed the fat.
Remove from the heat and stir through the Parmesan and parsley, then set aside.

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Preheat BBQ

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium.


Prepare baking tray

Prepare a baking tray with scrunched up foil on top, ready to hold the oysters.


Open oysters

Open the oysters by securing the oyster on a tea towel on a work surface with the round side facing downwards. Wrap the hand securing the oyster in another tea towel to protect it.

Place an oyster knife (or screwdriver) into the hinge of the oyster (the thin end) and work it in. When you feel a little give, you can twist the knife to release the hinge. Run the knife along the top of the shell to release the oyster. Take care to preserve any juices that are inside the oyster shells. Place the oysters on top of the scrunched up foil, saving the other shells.

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Place on BBQ

Sprinkle the crumbs on top of the oysters and place them on the BBQ over direct heat. Grill the oysters until bubbling – no more than a few minutes.

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Oysters are the ultimate quick and luxurious seafood, taking just minutes to cook on the grill. Take care not to overcook them – once the juices are bubbling, they’re done.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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