Makes 1 dozen
15 minutes
Grill
Here in Charleston, oyster roasts are a lot of fun. The only downside is that it’s a lot of work to shuck each bite. Plus, these “roasts” don’t really include any real roasting. The oysters are all typically steamed by the sackful. Well, I’m here to put the roast
back into the oyster roast! These beauties are both roasted over smokey fire and, then, served on the half shell.
½ cup (1 stick) butter, melted
¼ cup Parmesan cheese, grated
2 cloves garlic, minced
3 tablespoons chopped fresh parsley, divided
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 teaspoon cayenne pepper
1dozen raw oysters
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Preheat the grill to medium heat (300°F-350°F).
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Whisk together melted butter, Parmesan cheese, garlic, 2 tablespoons parsley, Worcestershire, hot sauce, and cayenne pepper.
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Sprinkle coarse sea salt in the bottom of a cast iron skillet, and place the oysters on top, using the salt to stabilize them.
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Top each oyster with a tablespoon of the butter mixture.
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Grill the oysters for about 15 minutes, until hot and bubbly.
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Remove the oysters from the grill and top with the remaining parsley to serve.
Grilled oysters are best in the winter months. You can remember the specific months by talking like a pirate. Remember matey, the months always end with “RRRRrrrrrr.”