Suzanne Tracht’s Grilled Oysters on the Half Shell with Pickled Ramp Butter

Suzanne Tracht, chef and owner of Jar Restaurant, shares this simple and luxurious recipe for grilled oysters—perfect as an appetizer to tide guests over while getting back to the grill or even as a passed hors d’oeuvre for an indoor gathering while escaping the heat.


6 oysters

3 pickled ramps (recipe follows)

2 oz butter

2-4 tbsp fresh lemon juice

salt and freshly ground pepper


1. Prepare pickled ramps in advance and reserve. 

2. Place 3 pickled ramps in a saucepan with the butter and 2-4 tablespoons of fresh lemon juice (or to taste).  Heat and stir until combined and keep warm on low heat. Season to taste with salt and pepper.

3. Grill the oysters on high heat over a charcoal or gas grill. Remove and arrange on a serving platter. Spoon warm ramp butter over the oysters and serve immediately. 

Pickled Ramps


1 lb ramps, carefully washed, ends trimmed

1 1/2 cups white wine vinegar or rice vinegar

1 1/2 cups water

1 1/2 cups sugar

1/4 cup salt

3 bay leaves

1 tbsp yellow or black mustard seed

6 allspice berries

1 pinch red pepper flakes


Carefully pack ramps into a sterilized quart-sized jar with a screw-top lid. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved. Pour hot brine over ramps. Screw on lid and cool at room temperature. Transfer to refrigerator and allow to rest for at least 3 weeks. Keeps up to a year.


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