N.o.l.a. Grilled Oysters Recipe

Rinse oysters under cold water to remove grit. Arrange a baking sheet or platter with a 1- to 2-inch bed of crushed ice to hold oysters level.

Shuck the oysters: holding an oyster cup-side down, insert an oyster knife at the hinge, twist to pop, slide the blade under the top shell to cut the muscle, discard top shell, and carefully cut the bottom muscle so the oyster sits loose in the half shell. Retain as much liquor (juice) as possible. Place each shucked oyster on the ice bed. If you prefer, have your fishmonger shuck them.

Melt Butter

In a small saucepan over low heat, melt the unsalted butter until just liquified. Remove from heat.

Add the finely minced garlic to the warm butter and let sit 2 minutes to mellow the raw bite (the residual heat will soften the garlic without fully cooking it).

Stir in chopped parsley, lemon juice, lemon zest, Tabasco, Worcestershire sauce, kosher salt, and black pepper until homogenous. Taste and adjust salt, lemon, or Tabasco to your preference. Keep warm.

In a small bowl combine panko breadcrumbs, grated Parmesan, olive oil, and smoked paprika. Toss until the crumbs are lightly moistened and evenly coated. This topping will brown quickly, so keep it ready.

Preheat a gas grill to medium-high (about 450°F / 230°C) or set up a charcoal grill with hot coals. You can also use the oven broiler on high if a grill is unavailable.

If grilling, place the oysters directly on the grill grates over indirect heat so shells sit level (use a shallow baking tray or a grill-safe pan filled with coarse salt or rock salt if shells tip). If broiling, arrange oysters on a rimmed baking sheet lined with foil.

Spoon about 1 tsp of the warm garlic-parsley butter onto each oyster, letting some of the liquor mix into the butter. Top each oyster with about 1 tbsp of the panko-Parmesan mixture, pressing lightly so it adheres.

Grill with the lid closed (or broil 4–6 inches from heat) for 5–7 minutes, until the butter is bubbly and the panko topping is golden brown and crisp. Watch closely to avoid burning the crumbs.

Remove oysters carefully using tongs or a spatula and transfer to a serving platter lined with fresh ice or coarse salt to stabilize.

Scatter extra chopped parsley over the oysters and add a light squeeze of lemon to each or serve lemon wedges on the side. Offer extra Tabasco at the table.

Serve immediately while hot with crusty bread to soak up juices and a cold beer or white wine.