Several years ago, The Husband and I made a road trip to Louisiana to visit some friends. They took us out to a seafood restaurant that was known for having good oysters. I was pregnant with Big Brother at the time, so raw oysters on the half shell were out. That’s when I discovered the beauty that is chargrilled oysters. I haven’t looked back since.
When Whole Foods moved into Jackson three years ago, suddenly fresh oysters became readily available to us. The first thing we purchased was a dozen Alabama Point aux Pins oysters. The fact that we didn’t know how to chargrill oysters was irrelevant.
This recipe is adapted from the famous Acme Oyster House in New Orleans. I had to cut back a little on the butter and garlic (because 20 cloves of garlic is A LOT. Whew!) Don’t worry, even with my minor changes, this recipe is plenty garlicky.
I do have a confession to make. The Husband and I are not master oyster shuckers. You may recall my first experience with shucking bivalves when I made homemade clam chowder. We haven’t gotten any better at it. We cheat by placing the oysters on the hot grill for a few minutes just until the shells begin to open. Then we’re able to get a knife in easily and pry off the shell. Any tips you can provide for shucking oysters would be appreciated.
We’ve made this recipe at least a dozen times in the last three years. It’s pretty much standard fare when the kids aren’t home. These are best served on a warm afternoon with cold beer and a loaf of crusty bread.
- 18 oysters, freshly shucked (on the half shell)
- 2 sticks salted butter
- 1 bunch green onions, chopped fine
- 5 cloves fresh garlic, pureed
- ½ teaspoon crushed red pepper
- 1 ½ teaspoons fresh thyme, chopped fine
- ½ teaspoons fresh oregano, chopped fine
- 1 tablespoons fresh lemon juice
- ½ teaspoons Worchestershire sauce
- 1 tablespoons Creole seasoning
- 1 ounce white wine
- ½ cup freshly grated Parmesan cheese
- 1 loaf French bread
- Preheat a grill to 350 degrees.
- In a large sauce pan, melt the butter over medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon juice Worcestershire, and Creole seasoning. Sauté butter mixture for two minutes. Add white wine.
- Stir ingredients continuously and continue to sauté until green onions are soft. Remove saucepan from the heat and allow to cool for three mintues.
- Place shucked oysters on the half shell on the center of the grill. Grill until the brine around the oyster begins to bubble and the oyster begins to rise, about 5-7 minutes.
- Add the remaining stick of butter to the sauce. Stir until butter is melted and sauce has a creamy consistency.
- Ladle one tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of Parmesan cheese. Cook for an additional 1-2 minutes or until the cheese is melted.
- Serve oysters immediately with warm French bread for dipping.