Grilled Peconic Gold Oysters with Herb Butter

We’re thrilled to have our friends Kelsey & Matt from Peconic Gold Oysters in Cutchogue joining us as guest bloggers this week. They were kind enough to share one of their favorite oyster recipes—and naturally, we immediately started thinking about the wine pairings.

Their Grilled Peconic Gold Oysters with Herb Butter are rich, savory, briny, and absolutely made for a crisp glass of North Fork white wine. Whether you’re already an oyster lover or simply looking for an easy seafood recipe to elevate a summer evening, this pairing delivers everything we love about coastal dining on the North Fork.

While raw oysters and Sauvignon Blanc are a classic pairing for good reason, grilled oysters open the door to an entirely different wine experience. The butter, herbs, garlic, and smoky char from the grill add richness and depth, which pairs beautifully with bright, high-acid white wines that can cut through that richness while still complementing the oyster’s natural salinity.

Our favorite pairing? A chilled bottle of Sauvignon Blanc.

The wine’s citrus-driven acidity, minerality, and fresh grapefruit notes balance the savory herb butter perfectly while enhancing the briny freshness of the oysters. It’s one of those pairings where the wine and food genuinely make each other taste even better.

If Sauvignon Blanc isn’t your go-to, this recipe would also pair beautifully with:

Pinot Blanc for a more mineral-driven pairing
Sparkling Rosé for something bright and celebratory
Dry Riesling for a touch of citrus and freshness

A few years ago, grilled oysters completely changed the way I thought about oysters at home. At first, I couldn’t imagine taking a perfectly fresh raw oyster and adding butter to it. But after one bite, it all made sense. The grill doesn’t cover up the oyster’s flavor—it transforms it. The result is rich, warm, savory, and incredibly satisfying.

Grilled oysters also happen to be one of the easiest ways to create a restaurant-worthy food and wine pairing at home. They feel impressive without being complicated. Add a bottle of chilled white wine, a warm evening outdoors, and a few friends around the table, and you have the perfect North Fork-inspired dinner.

Grilled Peconic Gold Oysters with Herb Butter

This is a quick and easy recipe that will only take a few minutes to cook and prepare, however there are a few tools that you will need. Be sure you have an Oyster Shucking Knife (available at the Peconic Gold Oyster Stand) and an Oyster Cast Iron Pan. If you don’t yet have an Oyster Pan, you can use a baking sheet with crumpled tin foil to make “nests” for oysters on the half shell.

Ingredients:

12 Peconic Gold Oysters, freshly shucked

1/2 cup (1 stick) unsalted butter, softened

4 cloves garlic, minced

1 shallot, minced

handful of parsley (or cilantro), stems removed & chopped

zest of 1 lemon (or lime)

juice of 1 lemon (or lime)

1 bottle of Lieb Estate Sauvignon Blanc

Directions:

Preheat your grill or oven to 400°

While your grill or oven is heating up, shuck 12 Peconic Gold Oysters—visit the Peconic Gold Oyster Blog to learn how to shuck by a pro

Once shucked, place the oysters on the half shell with the open side up in your oyster pan or tin foil nests.

Combine the garlic, shallot, herbs, and lemon (or lime) zest and juice in a bowl along with the melted butter and mix until well combined.

Spoon one tablespoon (or so) of the herb butter mixture on each oyster

Place pan on your grill or in the oven and bake at 400° for 10 – 15 minutes or until the herb butter mixture is bubbly.

Remove from the oven and let stand for a few moments until warm.

Pair a bottle of Sauvignon Blanc (or another of your favorite wines), relax, and enjoy!

Stop by the Peconic Gold Oyster Stand at 21125 County Road 48 in Cutchogue to pick up oysters in the shell, shucking knives, and more!