The secret to this dish, a chargrilled homage to Gulf oyster houses, is a knockout garlic-herb butter.
2 cups butter, softened
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped parsley
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 dozen large fresh oysters on the half shell
How to Make It
Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
These are seriously fantastic. I made the sauce exactly as the recipe stated above. Grilled on a Santa Maria style BBQ pit with red oak wood. Threw some rinsed oysters on whole, waited for them to crack open, detached the oyster from the shell, spooned the butter sauce over, and placed back on the grill till the butter bubbled. Let it cool and wah-la! We made it as appetizers for my moms birthday. People that didn't even like oysters ate them..and loved them!!! This recipe is a winner!