Looking for an authentic New Orleans chargrilled oysters recipe? This is it. These bivalves are rich, buttery, briny with a lively spice and cheesy crust. Easy to make on your grill or in a hot oven, these chargrilled oysters are the closest thing you can get to the Big Easy without a plane ticket.
1 old, clean dish towel that you don't mind getting dirty.
rimmed baking sheet
aluminum foil
Ingredients
1dozen oystersin their shells
4teaspoonsCreole seasoning
6tablespoonsbuttersoftened
2tablespoonsparsley
1teaspoonlemon zest
1tablespoonminced garlic
¼cup grated Pecorino Romano
Instructions
MAKE THE COMPOUND BUTTER FOR CHARGRILLED OYSTERS:
In a small bowl, combine the softened butter with Creole seasoning, parsley, lemon zest and garlic. Mash with a fork to combine until you have a thick paste.
Clean the oysters by running them under fresh water and using a sturdy wire or stiff bristled brush to clean the outside shells of dirt and grit. Rinse the oysters and set aside.
SHUCK THE OYSTERS:Wear the oyster gloves to protect your hands. Rest the oyster, cup side down on the old dish towel to secure it.
Insert the tip of the oyster knife into the hinge of the oyster, forcing it open and twisting to break the hinge. (Wipe the knife off on the towel).
Slide the oyster knife along the top of the shell to disconnect the meat from the top flat shell. Discard the flat shell so that the oysters are resting in the cupped side of the shell. Don't loosen the oyster from the bottom of the shell, to help prevent it from escaping while you're grilling them. Try not to lose the oyster liqueur as you want it for the sauce.
Transfer the oysters in their shell to the tin foil lined baking sheet in such a way that they stand upright and not lean to one side. Continue to shuck the oysters, in this manner.
PREHEAT THE GRILL OR OVEN TO 500°
Use the Pitt Mitts to carefully place the oysters on the grill and close the lid. Cook for 5-7 minutes or until the oyster liqueur starts to bubble up around the sides.
Divide the seasoned butter among the oysters and close the grill lid. Cook for 3-4 minutes until the butter has melted and is bubbling.
Sprinkle the oysters with Pecorino Romano cheese and continue to cook for 2-3 more minutes until the cheese is melted and crusty. For more browning, you can place the oysters under the broiler for 1-2 minutes.
Transfer to a serving platter (line it with rock salt to prevent the oysters from tipping over) and serve hot.