Grilled Oysters with Garlic Parmesan Butter
Hands On Time: 30 minutes
Total Time: 30 minutes
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped Italian parsley
Juice of 1/2 lemon
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
12 freshly shucked oysters, on the half-shell
Heat a grill to medium-high (400 to 450 degrees). In a medium bowl, use a rubber spatula to combine the butter, 1/4 cup of the cheese, the parsley, lemon juice and garlic until completely combined. Season to taste with salt and pepper.
When the grill is hot, place 1 tablespoon of the garlic butter on top of each oyster, then top with the remaining cheese. Place the oysters directly on the grill grates, shell-side down, and close the lid. Cook until the cheese has melted and edges of oysters have curled slightly, 3 to 5 minutes. Serve immediately.
About the recipe
Popularized at the New Orleans seafood restaurant Drago’s, these grilled oysters take on an amazing smoky flavor from the grill while being gently poached in their own liquor and garlicky Parmesan butter.