Signature Char-grilled Oysters Recipe

Shuck oysters

Clean oyster shells under cold running water with a stiff brush. Using an oyster knife, hold oyster flat-side up, insert tip at hinge, twist to pop, run knife under top shell to detach, then cut adductor muscle to release. Arrange oysters on a heatproof baking tray or on a bed of coarse salt to stabilize, keeping them level. Work carefully to retain oyster liquor in each half shell.

Make lemon-garlic butter

In a small saucepan over low heat, melt the 6 tbsp unsalted butter. Add the minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Stir in the 2 tbsp fresh lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Remove from heat.

Prepare herb-cheese mixture

In a bowl, combine 1 cup Italian-style grated cheese blend, 3 tbsp finely chopped parsley, 2 tbsp finely chopped chives, and 1 tsp red pepper flakes. Toss to distribute herbs evenly through the cheese.

Assemble oysters

Spoon about 1 tsp of the lemon-garlic butter over each oyster (reserve any extra butter for brushing bread). Then sprinkle roughly 1–1.5 tbsp of the herb-cheese mixture atop each oyster, pressing lightly so the topping adheres but does not bury the oyster completely. Ensure each oyster has some butter and cheese/herb topping.

Char-grill oysters

Preheat a grill or broiler to high (grill: medium-high direct heat, about 450–500°F / broiler: high). Place the prepared oysters on the grill grates over indirect or directly on a baking sheet under the broiler. Grill or broil for 4–7 minutes until cheese is melted, edges are bubbling, and tops show light golden brown and slight char. Watch closely to avoid burning. The oysters are done when the edges of the topping bubble and the shells are hot.

Toast French bread

While oysters cook, slice the baguette on a sharp diagonal into 12–16 slices about 1/2" thick. Brush each slice lightly with the melted butter and a little extra-virgin olive oil. Place slices on a sheet pan and toast under the broiler or on a hot grill for 1–2 minutes per side until golden and crisp.

Finish and serve

Arrange the hot oysters on a serving platter or on the bed of coarse salt for stability. Garnish oysters with additional chopped parsley leaves. Transfer toasted bread to the platter. Serve immediately with lemon wedges and any reserved lemon-garlic butter for guests to drizzle. Recommend serving hot; each person can enjoy 3–4 oysters with toasted bread.