Smoked Oysters: Fire and Water

Studio shot of oysters
Jamie Grill/Creative RF/Getty Images
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 1 to 2 servings
Nutritional Guidelines (per serving)
243 Calories
7g Fat
15g Carbs
28g Protein
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Nutrition Facts
Servings: 1 to 2 servings
Amount per serving
Calories 243
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 150mg 50%
Sodium 318mg 14%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Protein 28g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These smoked oysters will disappear instantly after they are served. They come out of the smoker ready to eat with a hint of smoke complementing the brine. But you can certainly add some cocktail sauce or gremolata if you wish. These are even easier to make using a stove-top smoker


Steps to Make It

  1. Set up your smoker or stove-top smoker according to its directions.

  2. Add oysters, cover, and smoke for 15 to 20 minutes until oysters open.


  • Eat the smoked oysters plain or try one or two different mignonette sauces. Toss a few pomegranate seeds on top of each for a unique texture and sweetness. Pair smoked oysters with a bit heavier wine than you would raw oysters. A heavily-oaked Chardonnay, an extra dry champagne (a bit sweeter with almond overtones), or a Rose with more weight would suit these oysters well.