• 48 large oysters, shucked (save the liquid from the oysters, you’ll need this oyster liquor below)
  • 2 Tbsp salted butter
  • ½ cup diced shallot
  • ¼ cup finely chopped green onion, white and green parts
  • 3 Tbsp chopped garlic
  • 1 cup vermouth or white wine
  • 1½ cup oyster liquor
  • 3 cups heavy cream
  • 1 bay leaf
  • 1 Tbsp chopped fresh thyme
  • ½ cup grated parmesan cheese
  • 1 lb cooked spaghetti
  • Salt and pepper to taste (the oyster liquor is salty, taste before you add more salt)


Set the EGG for direct cooking at 375°F with a Paella Pan.
Add the butter to the skillet and place on the cooking grid. When butter has melted, add the shallots and green onions and sauté for about 3 minutes.
Add the garlic and sauté for 1 minute. Add vermouth and swirl in the skillet to deglaze. Allow mixture to simmer for 2 minutes. Add oyster liquor, heavy cream, bay leaf and thyme. Simmer all ingredients for 8-10 minutes until the cream is bubbling and the sauce begins to reduce; then stir in the Parmesan cheese.
Add oysters and cook until the edges begin to curl. Season with salt and pepper. Add cooked spaghetti and cook until pasta is heated through.