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Chargrilled Oysters with Creole Butter and Pecorino Romano Recipe

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4.3 from 2 reviews

Chargrilled oysters are a delightful seafood appetizer featuring oysters in their shells, topped with a flavorful Creole-seasoned compound butter, garlic, parsley, lemon zest, and finished with grated Pecorino Romano cheese. Grilled to perfection, these oysters develop a deliciously bubbling, cheesy crust, making for a savory, smoky treat perfect for entertaining or a special meal.

Ingredients

Oysters

  • 1 dozen oysters (in their shells)

Compound Butter

  • 6 tablespoons butter (softened)
  • 4 teaspoons Creole seasoning (or 2 teaspoons if storebought)
  • 2 tablespoons parsley (chopped)
  • 1 teaspoon lemon zest
  • 1 tablespoon minced garlic

Topping

  • ¼ cup grated Pecorino Romano cheese

Instructions

  1. Prepare the compound butter: In a small bowl, combine the softened butter with Creole seasoning, chopped parsley, lemon zest, and minced garlic. Mash together with a fork until you form a thick, well-mixed paste.
  2. Clean the oysters: Rinse the oysters under fresh water and scrub the outside shells with a sturdy wire or stiff-bristled brush to remove dirt and grit. Set the oysters aside once cleaned.
  3. Shuck the oysters: Wearing oyster gloves for protection, hold each oyster cup side down on a towel. Insert the oyster knife into the hinge and twist to open the shell. Slide the knife to separate the meat from the top shell and discard the flat shell. Keep the oyster meat in the cupped shell along with the oyster liquor, avoiding loosening the oyster from the shell.
  4. Arrange oysters for grilling: Place the shucked oysters upright on a baking sheet lined with tin foil, ensuring they do not tip over.
  5. Preheat grill or oven: Heat your grill or oven to 500°F (260°C). If using a grill, get ready with heat-resistant gloves.
  6. Chargrill the oysters: Carefully place the oysters on the hot grill and close the lid. Cook for 5 to 7 minutes until the oyster liquor bubbles around the edges.
  7. Add the compound butter: Spoon the seasoned butter evenly over each oyster. Close the grill lid and cook for another 3 to 4 minutes until the butter melts and starts bubbling.
  8. Add the cheese topping: Sprinkle the grated Pecorino Romano cheese over each oyster and continue grilling for 2 to 3 minutes until the cheese melts and forms a slightly crusty top. For extra browning, broil the oysters for 1 to 2 minutes.
  9. Serve: Transfer the oysters to a serving platter lined with rock salt to keep them stable. Serve hot and enjoy immediately.

Notes

  • Use fresh oysters for best flavor and safety.
  • Wear protective gloves while shucking to prevent injuries.
  • Do not lose oyster liquor as it enhances the flavor during grilling.
  • If you don't have Pecorino Romano, Parmesan can be a suitable substitute.
  • Broiling for 1-2 minutes enhances the cheese browning but watch carefully to prevent burning.

Find it online: https://cozyplatter.com/chargrilled-oysters-with-creole-butter-and-pecorino-romano-recipe/