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.