Signature Chargrilled Oysters (dozen) Recipe

Clean and shuck oysters

Rinse the oysters under cold running water to remove grit. Using an oyster knife, carefully shuck each oyster: hold the oyster flat side up, insert the knife at the hinge, twist to pop the shell, run the blade under the top shell to detach, discard the top shell, and run the blade under the oyster to free it from the bottom shell while keeping the oyster level to retain its liquor. Arrange each oyster on a baking sheet or ovenproof tray so they sit stable (use crumpled foil as a bed if needed).

Preheat your broiler or a high-heat charcoal/gas grill to high (about 500–550°F / 260–290°C). If using an oven broiler, position the rack 4–6 inches from the heat source.

Make lemon-garlic butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter over low heat (or microwave in 15-second bursts). Stir in the minced garlic and shallot, and keep over very low heat for 1–2 minutes to infuse (do not brown). Remove from heat and stir in the fresh lemon juice, lemon zest, chopped parsley, chopped chives, sea salt, and black pepper. Taste and adjust seasoning. The mixture should be aromatic and pourable but not oily.

Portion topping

Spoon about 1/2 to 3/4 teaspoon of the lemon-garlic butter onto each oyster, spreading it gently over the oyster meat. Each oyster should have a visible butter/herb coating but still retain some liquor. Sprinkle approximately 1/4 teaspoon of the Italian cheese blend over each oyster so the cheese lightly covers the buttered surface.

Chargrill or broil oysters

Place the baking sheet with oysters under the preheated broiler or directly on the hot grill (use a heavy cast-iron pan or a grill-safe tray). Broil/grill for 4–6 minutes until the cheese is melted, butter is bubbling, and edges of the oyster begin to brown and char lightly. If using a grill, you may get smoky char marks—rotate the tray if needed for even browning. Watch closely to avoid overcooking; oysters should be just cooked through.

If you prefer a stronger char, optionally move the tray 1–2 minutes closer to the heat source at the end to lightly brown the cheese edges, but do not exceed a total cook time of 7 minutes.

Toast baguette

While the oysters are cooking, slice the baguette on a diagonal into 12 slices. Brush each slice lightly with olive oil and a thin smear of softened butter. Toast the slices on a sheet pan under the broiler for 1–2 minutes per side until golden and crisp, or grill briefly on a hot grill for 1–2 minutes per side. Keep warm.

Plate and garnish

Remove oysters from the broiler/grill. Sprinkle each oyster with a pinch of extra Italian cheese if desired, then a small scattering of extra chopped parsley for color. Arrange oysters on a platter with toasted baguette slices alongside and lemon wedges. Serve immediately while hot, instructing diners to use the bread to soak the buttery oyster liquor or to place oysters on the toast and eat.

Leftovers: shucked unused oysters should be refrigerated and used within 24 hours; cooked oysters are best eaten immediately.