Chargrilled Oysters -

,I have been making these for years and have somehow never written about it. These are my favorite oysters in the world. They’re perfectly good with just the cheese mixture but if you’re feeling chef-y, make the quick butter sauce and pour it a bit over on the grill. The flames will lick the oysters and make you feel very fancy.

Photography courtesy of My Curly Adventures.

I don’t think I had ever had grilled oysters before I grilled them myself. I started grilling oysters back before I could properly shuck them. They are much easier to shuck after two minutes on the grill. Plus, melted cheese, parsley, and lemon juice is a delicious combination with oysters!

You do have to shuck the oysters, or on occasion you find them shucked and already on the half shell. I poorly shucked oysters for myself for years and never gave up and bought extra oysters for the party just in case I wasn’t able to shuck some of them but I’m pleased to tell you that I shucked every one and my friends gobbled them up!

I had several oysters newbies at my Princess and the Frog dinner party and they all loved this dish. If this landlocked Dallas gal can serve oysters, so can you. Give it a try!

Chargrilled Oysters
1 Dozen Connecticut Blue Point Oysters (or similar large east coast oysters)

For the oysters:
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 small lemons, zested and juiced
2 Tbsp olive oil
1/4 cup Italian parsley, choppedFor the sauce (optional):
1 stick unsalted butter
1/4 cup Italian parsley
2-4 garlic cloves, chopped (depending on your garlic preference)
2 Tbsp lemon juice
1 tsp salt

Shuck oysters.
Make the sauce, if using: Melt butter in a small sauce pan, then stir in the garlic and let cook for 1-2 minutes, until garlic is fragrant. Add parsley, lemon juice, and salt. Remove from heat.
Preheat grill to 400 degrees.
Mix cheeses, lemon juice and zest, olive oil, and parsley.
Throw oysters on the grill for 2 minutes until they open slightly.
Remove from heat. Shuck oysters using an oyster knife. Disconnect the oyster from the shell. Place oysters back on cupped shells and top with cheese mixture. Set on grill and carefully pour butter sauce over them, if using. Grill on high for 5-10 minutes or until oysters are puffed up and cheese is bubbly.
Serve with more garlic sauce and french bread.