Chargrilled Oysters Recipes

CHAR-GRILLED OYSTERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
• Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
• Bake oysters in the preheated oven until they open slightly, about 10 minutes.
• Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
• Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

NEW ORLEANS' DRAGO'S GRILLED OYSTERS RECIPE

Steps:

• Gather the ingredients.
• Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F. In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl.
• Place the oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right through the grill.
• Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes.
• In a small bowl, mix together the grated Parmesan and Romano cheeses. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.

CHARGRILLED OYSTERS ACME OYSTER HOUSE STYLE

Steps:

• Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine.
• Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.
• Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt.
• When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.
• Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.
• All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.

CHARBROILED OYSTERS FROM DRAGOS

Steps:

• Heat the grill to med-high.
• Melt butter with garlic and pepper in a large skillet.
• Mix Parmagiano and Romano cheeses in a small bowl.
• Spoon some of the melted butter mixture onto each oyster.
• Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
• Place oysters on the grill.
• Grill oysters until they are hot, bubbly and puffed, about 8 minutes.

CHARBROILED OYSTERS

Steps:

• Mix the butter with the garlic, pepper and oregano.
• Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
• The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.