Chargrilled Shucked Oysters
By Tested and perfected in the Sur la Table kitchen
Chargrilled Shucked Oysters
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 12 oysters
- 1 stick of butter
- 1 tablespoon finely chopped garlic
- Pinch of oregano
- 12 large oysters, shucked
- ¼ cup grated Parmesan Cheese
- ¼ cup Romano Cheese
- 1 teaspoon chopped parsley
Turn up the grill and turn on your appetite. These chargrilled oysters have plenty of flavor to go around.
Scrub oysters with a stiff brush before cooking to remove excess dirt; any with open shells should be discarded. Pry open oysters with oyster knife, sever the muscle and place half shells in the Sur La Table® Cast-Iron Oyster Pan.
Heat your grill until very hot.
Melt butter in a saucepan, then add garlic and oregano.
Generously top oysters with melted butter, reserve the remaining butter for later. Sprinkle with cheese and parsley. Place cast iron grilling pan on the grill and cook until oysters start to bubble up and the edges begin to curl, about 5 to 8 minutes.
Remove pan from grill and serve oysters with lemon wedges and French bread for dipping in the butter sauce.
Scrub oysters with a stiff brush before cooking to remove excess dirt; any with open shells should be discarded. Pry open oysters with oyster knife, sever the muscle and place half shells in the Sur La Table® Cast-Iron Oyster Pan.
Heat your grill until very hot.
Melt butter in a saucepan, then add garlic and oregano.
Generously top oysters with melted butter, reserve the remaining butter for later. Sprinkle with cheese and parsley. Place cast iron grilling pan on the grill and cook until oysters start to bubble up and the edges begin to curl, about 5 to 8 minutes.
Remove pan from grill and serve oysters with lemon wedges and French bread for dipping in the butter sauce.