Episode 307: Sustainable Seafood
Grilled Oysters with Prosciutto and Parmigiano
Other Recipes from Episode 307: Sustainable Seafood
Grilled Oysters with Prosciutto and Parmigiano
Recipe Notes
- Yield: Makes 18 oysters, enough to serve 2 to 4
- Method: Direct grilling
Ingredients
For the topping:
- 6 tablespoons unsalted butter
- 3 ounces very thinly sliced prosciutto, cut into matchsticks
- 3 scallions, trimmed, white parts minced, green parts thinly sliced on the diagonal
- The freshly grated zest and juice of 1 lemon
- 18 oysters in the shell
- 1/2 cup (2 ounces) freshly and finely grated Parmigiano-Reggiano cheese
- 1 baguette, cut into 6 inch thick pieces (on a diagonal)
- 1/2 cup (8 tablespoons) melted butter
- 1 shallot, minced
- 3 tablespoons minced flat-leaf parsley
- Grilled bread fingers, for serving (optional; see below)
Recipe Steps
1: Set up your grill for direct grilling and heat to medium-high (400 degrees).
2: Make the topping: Melt the butter in a small skillet. Add the prosciutto and scallion whites and saute until browned and crisp, 2 minutes. Let the mixture cool to room temperature, then stir in the lemon zest.
3: Shuck the oysters, sliding the knife under each bivalve to loosen it from the bottom shell. Discard the top shell. Arrange the oysters in a shellfish rack so you don’t lose the juices. (Alternatively, balance the shells between the bars of the grill grate.) Place a spoonful of the prosciutto-butter mixture in each oyster. Top with a pinch of scallion greens and a sprinkling of Parmigiano-Reggiano cheese.
4: Add the wood to the coals, if using. Place the oysters on their rack on the grill grate. Grill until the oysters are barely cooked and the juices are bubbling, 2 to 3 minutes. Serve at once.
For the bread:: Cut the bread into 1 by 1 by 6 inch strips. Direct grill until golden, 1 to 2 minutes per side.
Recipe Tips
Our thanks to the sponsors of Project Fire Season 3:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein
