Oysters Grilled with Roasted Garlic Butter and Romano Recipe

Tried this recipe?Tell others what you thought of it and give it a star rating below.

3.67 from 42 votes

Print Recipe Pin Recipe

A lot of people are not keen on the texture of raw oysters, but grilling them firms them up and adds wonderful flavor.

Serve with: Louisiana beer such as Abita Amber or a Sazarac cocktail.

Course:

Appetizer

Dinner

Lunch

Main Course

Cuisine:

American

Creole

Makes:

Servings: 1

Takes:

Prep Time: 15

Cook Time: 10

Ingredients

US Customary - Metric

▢ 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)

Notes:

About the salt.Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

Metric conversion:

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

Method

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.

Nutrition per Serving