Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use. For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated. For the oysters: Preheat the grill until it is very hot, about 400 degrees F. Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes. Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface. Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters. Serve with grilled bread to soak up the juices and butter!
Time 30m Number Of Ingredients 8 Steps:
Gather the ingredients. Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F. In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl. Place the oysters on the half shell right over the hottest part of the grill. The oyster shouldn’t be cut loose from the shell as they can slip and fall right through the grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. In a small bowl, mix together the grated Parmesan and Romano cheeses. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.
Time 18m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Heat the grill to med-high. Melt butter with garlic and pepper in a large skillet. Mix Parmagiano and Romano cheeses in a small bowl. Spoon some of the melted butter mixture onto each oyster. Add a pinch of the combined cheese to each oyster, add a pinch of parsley. Place oysters on the grill. Grill oysters until they are hot, bubbly and puffed, about 8 minutes.
Time 40m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up. Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl. Bake oysters in the preheated oven until they open slightly, about 10 minutes. Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell. Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.
Time 12m Yield 5-10 serving(s) Number Of Ingredients 6 Steps:
On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell). Put 1 tablespoons butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot. Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.
Yield 4 Servings Number Of Ingredients 15 Steps:
Whisk together all ingredients for the Sauce. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley. Serve while still sizzling with Lemon wedges and fresh bread. Note: The more sauce that oozes onto the plate the better for mopping up with the bread.
