Almost Chargrilled Oyster Season. Favorite Recipe?

Like my father before me, and his father before him, no recipe needed. We slurping them back raw. Cheers.

I posted mine last year on here.

Butter ingredients:
8 - sticks of unsalted butter, at room temperature. (I do this so i can control salt)
1 - tablespoon of Paul P’s Unsalted Seasoning Mix
2 - teaspoons salt.
2 - teaspoons freshly ground black pepper
½ - teaspoon white pepper
½ - cup freshly minced Italian parsley leaves.
1 - cup freshly minced garlic
3 - ounces freshly squeezed lemon juice

Topping:
2 - cups freshly grated Romano cheese
2 - cups freshly grated Parmesan cheese

I soften butter week of and mix all ingredients together in kitchenaid mixer. Lay it in wax paper and make a tube of it so it looks like a rolling pin. Stick back in fridge till day of.

Day of:

Shuck oysters and put in pan with ice underneath.

When ready to grill I slice the butter roll about 1/4 inch slices and place 1 slice on each oysters. Then place oysters onto grill. Prevents me from dealing with spooning butter onto a hot arse grill.

After a minute or 2 I sprinkle the cheese onto them. When everything bubbly I take them off. Add a little melted butter mixture to any that might have turned sideways and appear dry.

Serve with french bread.

ETA: I forgot to mention I sometimes put Crystal Hot Sauce in my butter mixture before mixing, about a tablespoon.

Fresh shucked oysters

Saute' some fresh spinach or Swiss Chard down to wilt in a pan with just a bit of olive oil. When done, drain and get as much liquid out as you can.

While that is cooking down, melt butter in a pan, add minced garlic, lemon juice, Worcestershire sauce, minced parsley and green onions and let those flavors blend under a low heat.

In a container, take Italian Bread Crumbs and Parmesan cheese in equal parts and mix well.

Get the grill hot, place the oysters on the half shell on the grate and let them start to cook, after a couple minutes add a bit of the cooked greens, top that with some of the bread crumb/cheese mix and then apply a generous helping of the butter/garlic mix to dampen the toppings.

Cook till the edges of the oysters curl but not so long they dry out. Serve and enjoy.

Related question.

If you buy the oysters in a container, what do most of you use to char-grill them on?

I have an oyster grill pan, but that one doesn't seem to fit enough on it. Does anyone have any hacks as to what they use to char-grill their oysters and can hold more than a dozen oysters at once? I thought about using a muffin pan possibly along with my oyster grill pan.

I buy disposable muffin tins; you can add several oysters per cup, it's easy cleanup and easy to throw away afterward, it's a gamechanger.

LINK

You can't see the oysters under their butter bath but trust me they are there.

quote:

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Jonas

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I have about 36 of these. SOS Shells
You can get 3-4 oysters on them. They work well. Just need to spray them before use.
I acually reuse them after people are done eating off of them.
Can throw in dishwasher when done.
Was a thread about them but can't find it.

I use the large Oyster Bed that holds 12. Not as easy as disposable cups but I love the reservoir of buttery goodness it collects so you can dip some bred in dat.

I had some at Mansurs this week. Had crab meat on top of them and they were spectacular.

I use these when I get a tub at Wilson's in Houma. Easily washable and use them many times.

Amazon