July 18, 2010

Grilled Oysters with Lemon Parmesan Butter


These oysters seem to make an appearance at every function at our house.  The trick is to stop by the oyster farm or anywhere that sells fresh-shucked oysters and ask them for a few dozen shells.  Take the shells home and scrub them with soap and water, or better yet, run them through the dishwasher.  Really.  It works great.  If you are concerned about them escaping, you can tuck them into the silverware basket.  Once you have clean shells, you can simply buy a jar of already shucked fresh oysters and place one on each shell.  Much easier (and safer) than shucking a bucket of oysters!

You will need:


24 extra small or small oysters, plus 24 clean shells or 24 oysters that you have shucked and loosened from the shell

zest of one lemon (about 1 Tbs), save the lemon to squirt over oysters when they come off of the grill

1 stick of unsalted butter at room temperature

3 Tbs grated parmesan cheese

1 tsp. freshly grated pepper

1/2 tsp. sea salt

1 medium clove of garlic

Heat the BBQ to medium high. 

Arrange the oysters on a large cookie sheet.  Paste the garlic by first finely mincing it and then spinkling the salt on top.  Use the side of a large chefs knife to smash the salt into the garlic.  Applying pressure to the side of the knife and slide it over the garlic until it becomes a paste.



In a small bowl mix the garlic, zest, pepper, cheese and butter until well combined.


Spoon a small amount of butter (about 1/2 tsp) onto each oyster.


Place the oysters on the grill and close the lid.  Cook for 3-5 minutes, until the butter is bubbling and the oysters are barely firm to the touch. 


Remove oysters from the grill and squirt with lemon.  Serve them hot.


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