Got a mini sack on a whim today, we were craving oysters on the half shell. I shucked until my heart was content, and we gorged on beautiful raw oysters. My cocktail sauce is simple: ketchup, plenty of horseradish, lemon juice and Tabasco.
Of course, with all of these oysters, we had to char grill some. So I shucked another couple dozen, prepped my sauce and got a hot bed of charcoals going. My sauce consisted of melted butter, minced garlic, fresh parsley & oregano; then my dry ingredients which were fresh grated Parmesan, cracked black pepper and grated pecorino Romano.
Got the oysters on the hot coals, and started to add my butter mixture. About a tablespoon per oyster. Then I top the oysters with the cheese and pepper mixture. You have to lid from time to time to keep the flames under control.
Total cook time isn’t long, maybe 5 minutes. They are ready when the edges start to curl up.
They didn’t last long, raw and chargrilled are my favorite way to eat them. Maybe we’ll fry some up tomorrow, for an encore!
happy Mardi Gras!
Of course, with all of these oysters, we had to char grill some. So I shucked another couple dozen, prepped my sauce and got a hot bed of charcoals going. My sauce consisted of melted butter, minced garlic, fresh parsley & oregano; then my dry ingredients which were fresh grated Parmesan, cracked black pepper and grated pecorino Romano.
Got the oysters on the hot coals, and started to add my butter mixture. About a tablespoon per oyster. Then I top the oysters with the cheese and pepper mixture. You have to lid from time to time to keep the flames under control.
Total cook time isn’t long, maybe 5 minutes. They are ready when the edges start to curl up.
They didn’t last long, raw and chargrilled are my favorite way to eat them. Maybe we’ll fry some up tomorrow, for an encore!
happy Mardi Gras!
