Gulf Coast Oyster Specials: Dozen Char-grilled Oysters Recipe

Char-Grilled Oysters (for 1 dozen)

1. 1

   Prep oysters

   Rinse the oysters under cold water and scrub the shells to remove grit. Using an oyster knife, carefully shuck each oyster: insert the knife at the hinge, twist to pop it open, cut the top (flat) shell free and discard it, then slide the knife under the oyster to free it from the bottom shell while keeping it level to retain the liquor (brine). Place each oyster on a tray or in an ovenproof/heatproof oyster pan so they sit level. Keep oysters chilled until ready to grill.

2. 2

   Make compound butter topping

   In a small saucepan or skillet over low heat, melt the unsalted butter. Add minced garlic and minced shallot and sweat gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley, lemon zest, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt and black pepper. Taste and adjust seasoning. If you prefer a saucier topping, add an extra 1 tbs butter or 1 tsp lemon juice.

3. 3

   Prepare cheese and breadcrumb mix

   In a bowl combine the grated Parmesan (or Pecorino) with the Panko breadcrumbs and olive oil. Toss to evenly coat the crumbs with oil and cheese; this helps them brown on the grill and creates a crisp topping. If you prefer no breadcrumbs, you may omit and use only cheese.

4. 4

   Preheat grill

   Heat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Alternatively preheat a broiler to high if using an oven. If using an open grill, arrange coals or flame so you have direct radiant heat. Oil the grill grates lightly or use an oyster grill pan to keep shells level.

5. 5

   Assemble oysters for cooking

   Spoon approximately 1 teaspoon of the warm compound butter onto each oyster (adjust to preference). Sprinkle about 1 to 1 1/2 tablespoons of the cheese-and-panko mixture over each oyster so it makes an even layer that will brown. Wipe any butter from the bottom of shells to keep them stable on the grill surface.

6. 6

   Char-grill the oysters

   Place the oysters directly on the hot grill or on the grill pan with the cup (deeper) side down so the oyster liquor remains in the shell. Close the grill lid and cook for 5–8 minutes. Watch for the cheese and crumbs to melt and develop a golden-brown crust and for the butter to bubble. Rotate once if one side is browning much faster. If using a broiler, position the pan about 4–6 inches from the heat and broil on high for 4–6 minutes until bubbling and browned.

7. 7

   Finish and serve

   Remove oysters with tongs and transfer to a platter. Let rest 1 minute, then squeeze a little fresh lemon over each oyster if desired and garnish with additional chopped parsley. Serve immediately with lemon wedges and extra hot sauce or cocktail sauce on the side.

8. 8

   Notes and scaling

   This recipe serves 3–4 as an appetizer (12 oysters). To scale up, multiply ingredients by the number of dozens desired. If oysters are particularly large, increase butter and topping slightly. Keep oysters chilled until the moment before grilling to ensure food safety and best texture.