Char-grilled oysters

New Orleans Food and Spirits

Chargrilled oysters


12-24 fresh raw oysters, shucked

French Bread

Grated Parmesan

Fresh Lemon (optional)

Garlic Parmesan Butter

  • ½  pound  butter (2 sticks), softened
  • 3 cloves garlic, chopped in food processor
  • 2 oz parmesan cheese
  • 2 oz  parsley
  • ½  teaspoon red pepper, crushed
  • 1 teaspoons salt
  • ½ tablespoons thyme
  • ½ teaspoons rosemary
  • 1 teaspoon  hot sauce
  • 1 teaspoon worchestershire sauce
  • 1 teaspoon  granulated garlic


Mix all ingredients  for butter in large mixing bowl.  Set aside.

Heat grill on high.

Shuck oysters and free from bottom shell by sliding knife under between oyster and shell.

Place oysters on grill and baste with butter.  Place bread on warming shelf on grill (or coldest spot, careful not to burn!).

Cook oysters 4-5  minutes over high heat, until butter is just starting to boil.

Remove from grill and dust with fresh parmesan and lemon juice.

Good Day Cooking - September 30, 2009