If you're not a fan of raw oysters, I highly suggest you try them cooked. It's a great way to introduce your palate to the briny shellfish, and after all, what's not to love about anything that's covered in a delicious mixture of melted butter, cheese, herbs, and garlic?
Although this recipe hails from Mobile, AL, I'm suggesting you make it for Mardi Gras. Buy gulf oysters and you'll be supporting the community of Louisiana! These addictive oysters are a crowd-pleaser and a scrumptious start to any celebratory shindig, so check out the uncomplicated recipe now.
- 12 tbsp. unsalted butter, softened
6 tbsp. finely grated parmesan
2 tbsp. minced fresh parsley
1/4 tsp. crushed red chile flakes
3 cloves garlic, minced
1 shallot, minced
Zest of 1 lemon and juice of 1/2 lemon
Tabasco, Worcestershire, kosher salt, and freshly ground black pepper, to taste
24 medium oysters, such as bluepoint or Apalachicola, shucked and left in bottom shell
Crusty bread, for serving
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium high. Alternatively, arrange an oven rack 6 inches from the heating element and heat oven to broil.
- Combine butter, parmesan, parsley, chile flakes, garlic, shallots, and lemon zest and juice in a medium bowl.
- Season with Tabasco, Worcestershire, salt, and pepper. Spoon about 1 tbsp. butter mixture over each oyster and grill or broil until the edges of the oysters begin to curl, about 5 minutes. Serve with bread.
- Seafood, Appetizers
- North American
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