I love briny, fresh oysters but had never thought of grilling them until I visited New Orleans. On Iberville Street, the Acme Oyster House is something of a tourist trap, but it’s justly famous for its char-grilled oysters. After devouring several bar trays full, I went home and started experimenting (along with a few Sazerac cocktails for good measure). Grill-roasted garlic, parsley, and Romano cheese give the oysters some Italian aromas, but the Creole rub is pure New Orleans. Serve them with lemon wedges for squeezing and French bread for sopping up the extra sauce.
Click here for instructions on how to shuck oysters.
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This recipe has been adapted with permission from Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim (Chronicle Books, 2011).
- 2 ounces Romano cheese
- 4 ounces unsalted butter
- 4 grill-roasted garlic cloves
- 1 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoons Creole Seasoning Rub
- ¼ teaspoon Morton Coarse Kosher Salt
- 1 dozen large oysters
- 2 lemon wedges (optional)
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Grate the Romano cheese and set aside. Cut the butter into pieces, mash the roasted garlic and combine both with the parsley, lemon juice, Creole seasoning, and salt in a small saucepan. Cook over medium heat until the butter is no longer foaming and starts to brown a little, about 5 minutes. Shuck the oysters (see sidebar).
- Fire up. Light the grill for direct Warp 10 heat. Brush the grill grate clean.
- Cook. Place the oysters on the half shell directly on the grate and top each with about 2 teaspoons of the sauce and 1 tablespoon of the cheese. Grill until the oyster shells char and the cheese melts and browns around the edges, about 6 minutes.
- Serve. Remove the oysters to a heat-proof platter or tray. Drizzle another teaspoon of the sauce over each oyster and serve hot with the lemon wedges for squeezing.
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