Ostiones a la Parrilla (*GF) ᴿ Recipe
Grilled oysters with chimichurri and Oaxaca cheese
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Ingredients
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Ostiones a la Parrilla Ingredients
Method
Ostiones a la Parrilla Directions
Prepare the Chimichurri
In a food processor, combine the fresh parsley, cilantro, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Pulse until you have a smooth sauce. Adjust seasoning to taste.
Preheat the Grill
Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent the oysters from sticking.
Prepare the Oysters
Carefully shuck the oysters, keeping the juices inside the shells. Discard the top shell and ensure the oysters remain in their bottom shells.
Add Cheese and Chimichurri
Place a tablespoon of chimichurri sauce on each oyster, followed by a generous sprinkle of Oaxaca cheese on top.
Serve
Remove the oysters from the grill, allow them to cool slightly, and serve immediately with additional chimichurri on the side.
