Ingredient of the Month (#IOTM): OYSTERS

At Five Seasons, we love any excuse to celebrate, and September’s featured ingredient is enough to make us want to break open a bottle (or two) of crisp white wine to pair with some fresh Gulf Coast oysters! Since oyster season in Louisiana kicked off on September 3rd, we figured it was fitting to feature this briny mollusk as our very first Ingredient of the Month (#IOTM).

While raw Gulf oysters should only be enjoyed in the cooler months (i.e. months that include the letter “R”), you can grill them year-round. So, even though this recipe technically falls under the Fifth Season (our perennial classics), it is always best with oysters so fresh that you could sneak a few raw ones while the grill is getting hot.

This sauce is simple, but so flavorful. We love to make this versatile dish for any occasion, from smaller dinner gatherings to tailgates, or even cocktail parties.


12 Gulf oysters, shucked
1 baguette, sliced on an angle

For the Garlic Herb Butter:

8 tablespoons salted butter, melted
2 garlic cloves, grated
1/2 teaspoon hot sauce (we prefer Cholula!)
1 tablespoon lemon zest (about 1/2 a lemon)
1/8 teaspoon cayenne pepper
1 teaspoon chopped tarragon
1 teaspoon chopped parsley

Combine all of the sauce ingredients in a small bowl. Spoon sauce over each oyster, reserving remainder of sauce for dipping.  Place oysters shell-side down on a grill over high heat and cook for 5-7 minutes. Arrange on platter and serve with the sliced baguette and extra lemon wedges (if desired).


Five Seasons