Oysters, freshly shucked and loosened (on the half shell) - 24
Salted butter - 1 lb. or 4 sticks
Green onions, chopped fine - 2 bunches
Garlic Pureed - 20 toes
Crushed red pepper - 1 tsp.
Fresh thyme and oregano each chopped fine - 3 tbsp.
Fresh lemon juice - 3 tbsp.
Worchestershire sauce - 1 tbsp.
Tony Chachere's Creole seasoning - 2 tbsp.
Romano cheese, grated - 8 oz.
French bread - 1 loaf, sliced thin
Directions: Prepare all ingredients.
In a large saute pan add 2 sticks (or 1/2 lb.) of butter over a medium heat.
Add prepared green onions, garlic, red pepper, thyme, oregano, lemon juice, worchestershire sauce and creole seasoning.
Stir ingredients continuously for 2 minutes until green onions are softened; remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before the mixture is completely cool) add remaining butter (which is 2 sticks or 1/2 lb) and blend until the rest of the butter is folded into the sauce.
Final product should be a creamy consistency. Set aside.
Grilling Oysters: Pre-heat grill to 350 degrees.
Place freshly shucked oysters on the half shell on the center of the grill. When the water in the oysters begins to bubble and the oyster begins to rise and curl, ladle 1/2 ounce of the butter garlic sauce on top of each oyster.
Top with a 1/4 ounce of grated romano cheese. Allow cheese to melt.
Oysters should brown slightly around the curled edges.
Remove oysters and place on a heat-resistent plate or platter.
While still hot add more butter sauce to the top of each oyster.
Serve immediately with warm french bread for dipping.
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| Chargrilled Oysters |
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