Charbroiled Oysters Du Jour Recipe
Half-Dozen. Herbed Beer and Butter Sauce. Topped with Layers of White Cheese, Breadcrumbs, Cajun Spices, Onions, and Bacon Bits. Served with Fresh Lemon.
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Ingredients
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Oysters
Herbed beer-butter sauce
Toppings & finishing
Method
Oysters
Shuck and prepare
Clean oyster shells under cold running water with a brush. Using an oyster knife, carefully shuck each oyster keeping the oyster liquor in the shell. Detach the muscle so the oyster lies flat in the half shell. Discard top shells and arrange the half-dozen oysters on a baking sheet or on a bed of coarse salt to stabilize.
Herbed beer-butter sauce
Make sauce
In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 30 seconds until fragrant (do not brown). Stir in the beer, lemon juice, salt, and black pepper and warm for 1–2 minutes to meld flavors. Remove from heat and stir in the chopped parsley and chives. Taste and adjust salt or lemon as needed. Keep warm until ready to top oysters.
Toppings & finishing
Prepare topping mixture
In a small bowl combine shredded white cheese, breadcrumbs, Cajun seasoning, diced onion, and chopped bacon. Toss together. Drizzle the olive oil over the mixture and mix briefly so the breadcrumbs and onions are slightly moistened. If you like a smokier note, add the optional smoked paprika to the mix or sprinkle on top later.
Assemble oysters
Spoon about 1 teaspoon of the warm herbed beer-butter sauce over each oyster, letting some of the liquid stay in the shell. Evenly distribute the topping mixture over each oyster so each gets a layer of cheese, onions, breadcrumbs, and bacon (roughly 1 tablespoon of mixture per oyster).
Charbroil / broil
Place the assembled oysters under the preheated broiler or on the charbroiler. Broil/char for 3–6 minutes, watching closely, until the cheese is melted, the breadcrumbs are golden, and the topping is bubbling. If using a grill, position the oysters on the coolest part of the grate and close the lid; char for similar time, rotating if needed to avoid flare-ups from the bacon bits.
Remove oysters from heat. Finish with a light squeeze of fresh lemon over each oyster and, if desired, a tiny sprinkle of additional Cajun seasoning or smoked paprika for color and extra kick. Serve immediately while hot.