Chargrilled Oysters

Chargrilled oysters sizzling in a garlic butter sauce over the open flames of your grill. Put the burgers away and kick your barbecue up a notch.

Yield: 24 oysters, serving 4

Ingredients

• 24 oysters, freshly shucked (on the half shell)
• 1 pound salted butter
• 2 bunches green onions, chopped fine
• 20 toes fresh garlic, pureed
• 1 teaspoon crushed red pepper
• 3 tablespoons fresh thyme, chopped fine
• 3 tablespoons fresh oregano, chopped fine
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worchestershire sauce
• 2 tablespoons Creole seasoning
• 2 ounces white wine
• 8 ounces Romano cheese, grated
• 1 loaf French bread

Instructions

Sauce

1. Butter garlic sauce should be prepared just prior to grilling the oysters.
2. In a large sauté pan add 2 sticks (or 1/2 pound) of butter and place over a medium heat.
3. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes, then add white wine. Stir ingredients continuously and cook until green onions are soft.
4. Remove from heat and allow to cool for 3 minutes.
5. In a large mixing bowl (before the mixture is completely cool) add remainng 1/2 pound butter and sauce. blend until butter is folded into the sauce. The mixture should be a creamy consistency. Make sure that the sauce is well blended. This ensures the proper blend of butter and seasoning.

Grilling Oysters

1. Heat grill to 350 degrees F.
2. Once at 350 degrees F, place freshly shucked oysters on the half shell on the center of the grill. When the water around the oyster begins to bubble and the oyster begins to rise, ladle 1/2 ounce of the butter garlic sauce on top of each oyster.
3. Top with 1/4 ounce of grated Romano cheese. Allow cheese to melt.
4. Oysters should brown slightly around the edges.
5. Remove oysters and place on a heat-resistent plate or platter.
6. While still hot add 1/2 ounce of butter sauce to the top of each oyster.
7. Serve immediately with warm French bread for dipping.

Attribution

Recipe and photo used with permission from Louisiana Seafood.

Courtesy of Acme Restaurant, New Orleans, Louisiana