Grilled oysters new orleans-style

Grilled oysters new orleans-style

By
From
Deep South
Serves
4
Photographer
Andy Sewell

When oysters are at their winter peak, I’ll take them any way you cook them. This grilled dish comes by way of New Orleans and will warm you through on a cold winter’s day.

The trick is to get the cooking of the oysters just right. I prefer them warmed through over an open flame, lightly touched by the charcoal flavours and dripping with garlic butter and melted cheese. Hot sauce is mandatory, and you should choose one to your own liking.

Ingredients

Quantity Ingredient
100g unsalted butter
2 garlic cloves, crushed
2 dozen oysters, freshly shucked on the half shell, (you can ask your fishmonger to do this)
100g parmesan, grated
15g flat-leaf parsley, chopped
lemon wedges, to serve

Method

  1. Melt the butter in a small saucepan over a low to medium heat and add the garlic. Cook for 3–4 minutes but do not allow the butter to brown.
  2. Place the oysters shell-side down over hot coals (or, if you don’t want to light a barbecue, you could use a chargrill). As they begin to warm, brush them with the garlic butter and top with a pinch each of Parmesan and parsley. Cook until the cheese has melted. Serve immediately with lemon wedges.
Tags:
American
Southern cooking
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