Appetizers
Grilled Oysters With Roasted Garlic Butter And Romano
A lot of people are not keen on the texture of raw oysters, but grilling them firms them up and adds wonderful flavor.
Serve with: Louisiana beer such as Abita Amber or a Sazarac cocktail.
Recipe by: Meathead
Grilled Oysters Recipe
Grilled Oysters With Roasted Garlic Butter And Romano
Recipe Notes
- Advance Prep: 15 minutes
- Grill Time: 10 minutes minutes
- Yield: 1 Serving
Ingredients
- 2 ounces Romano cheese
- 4 ounces unsalted butter
- 4 grill-roasted garlic cloves
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoons Creole Seasoning Rub
- 1/4 teaspoon Morton Coarse Kosher Salt
- 1 dozen large oysters
- 2 lemon wedges (optional)
Recipe Steps
1: Prep. Grate the Romano cheese and set aside. Cut the butter into pieces, mash the roasted garlic and combine both with the parsley, lemon juice, Creole seasoning, and salt in a small saucepan. Cook over medium heat until the butter is no longer foaming and starts to brown a little, about 5 minutes. Shuck the oysters.
2: Fire up. Light the grill for direct Warp 10 heat. Brush the grill grate clean.
3: Cook. Place the oysters on the half shell directly on the grate and top each with about 2 teaspoons of the sauce and 1 tablespoon of the cheese. Grill until the oyster shells char and the cheese melts and browns around the edges, about 6 minutes.
4: Serve. Remove the oysters to a heat-proof platter or tray. Drizzle another teaspoon of the sauce over each oyster and serve hot with the lemon wedges for squeezing.
Recipe Tips
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
