Signature Chargrilled Oysters (half Dozen) Recipe

Shuck oysters

Carefully shuck each oyster, leaving the oyster meat in the deeper half of the shell. Reserve as much of the liquor (briny liquid) as possible in the shells. Discard top shells.

Make lemon garlic butter

In a small bowl, combine unsalted butter (softened), minced garlic, chopped parsley, chopped chives, lemon juice, and lemon zest. Mix until smooth. Stir in salt and pepper. If butter is still very soft, chill briefly for 5 minutes so it holds shape when portioned.

Portion topping

Spoon approximately 1/2 tablespoon of the lemon garlic butter mixture onto each oyster, spreading slightly but leaving room so the oyster sits in its liquor. Sprinkle each oyster with about 2 teaspoons total of the Italian cheese blend divided among oysters (roughly 1 tablespoon per oyster). If using, lightly dust each with a pinch of dry breadcrumbs for texture.

Preheat broiler or grill to high (or prepare a very hot charcoal or gas grill). Brush french bread slices lightly with olive oil and a thin smear of butter if desired. Place bread on a baking sheet and toast under the broiler for 1–2 minutes per side or until edges are golden and crisp. Remove and keep warm.

Place the prepared oysters on a heatproof pan, grill-safe tray, or an oyster grilling rack so they sit level. Put the tray directly under the broiler or onto the hot grill grates. Grill/broil for 4–6 minutes, watching closely: the butter should bubble and cheese should melt and begin to brown slightly. If using a grill, close the lid and chargrill until the edges of the cheese are golden and butter is sizzling.

For extra char flavor (optional), briefly move oysters directly over high heat for 15–30 seconds at the end to get slight smoky char on the edges—do not overcook (oysters will become rubbery).

Remove oysters from heat with tongs. Let rest 30 seconds; the juices will be extremely hot.

Arrange chargrilled oysters on a platter or on a bed of coarse salt or rock salt to steady shells. Garnish each oyster with a small sprinkle of extra chopped parsley and a tiny additional pinch of grated Italian cheese if desired.

Serve immediately with toasted french bread slices and lemon wedges on the side so diners can squeeze extra lemon over the oysters.

Suggested serving: allow guests to use the toasted bread to scoop up any melted butter and oyster liquor from the shells. Enjoy while hot.