Oysters are one of things that are pretty close to perfect as is. A squeeze of lemon juice, maybe a dash of hot sauce or – if you really like to dress them up – a spoonful of mignonette is all you really need. Even cooking is completely unnecessary.
But anyone who has spent any time in New Orleans knows that just because you don’t need to cook your oysters, doesn’t mean you shouldn’t.
One of The Big Easy’s greatest culinary traditions is that of chargrilled oysters. This regional favorite calls for throwing oysters directly onto an open flame, dousing them with loads of garclicky butter sauce, and topping them with a parmesan cheese crust. They are a thing of pure beauty – yet, for some reason, most of the rest of the country has not caught on.
Even in cities where $1 oyster happy hours are a dime a dozen, good luck finding chargrilled oysters on the menu. That’s exactly why you should just make them yourself.
Just toss them on the grill, add some homemade garlic butter sauce, top with cheese and presto! The hardest part is probably shucking the oysters (don’t hurt yourself).
*Recipe and photo via grateful
- 1/4 cup white wine
- 2 sticks unsalted butter
- 1 tablespoon finely ground black pepper
- 1 tablespoon white pepper
- 1 tablespoon kosher salt
- 1 teaspoon lemon juice
- 1 teaspoon granulated garlic
- 3 tablespoons cayenne pepper
- To top fresh parmesan cheese, grated
- To top fresh Romano cheese, grated
- For garnish fresh parsley
- For side toasted French bread
- 1 Add fresh garlic to butter and melt on stove (do not brown). Then add salt, granulated garlic, white pepper and black pepper and turn down heat.
- 2 Add cayenne pepper and lemon juice.
- 3 Begin cooking oysters on the hottest part of the grill.
- 4 Mix fresh parsley into garlic-butter sauce and stir over low heat until sauce bubbles. Then add white wine.
- 5 Once oysters are cooked, spoon garlic-butter sauce over top (it might flame, but this is okay).
- 6 Mix fresh parmesan, Romano and parsley; sprinkle generously over oysters.
- 7 Plate oysters and spoon more garlic-butter sauce over top. Add toasted French bread to plate and serve.
- 8 Tip: Consider making extra garlic-butter sauce to serve on the side