As much as I’d like to take credit for this idea, it’s just my version of Drago’s Charbroiled Oysters. Even people who don’t like raw oysters will love these cheese-laden shells of bliss. When the butter spills over the edge, there will be plenty of fire. That’s part of the show and integral to the cooking process. Enjoy it, but be careful.
Thanks to beer aficionado and all around bon vivant, Colin Enquist for taking the stunning photograph of these Malpeques and for bringing the IPAs that went so well with them!
Time: 30 minutes
Serves: 4
Ingredients:
¼ cup butter 1 large clove garlic – very finely chopped ⅛ teaspoon fresh ground black pepper ⅛ teaspoon dried oregano 12 large oysters on the half shell ¼ cup parmesan cheese – finely grated ¼ cup romano cheese – finely grated 1 tablespoon flat-leaf parsley – finely choppedPreparation:
Preheat your barbeque grill on high.
Place a small pot on medium low heat and add the butter.
Once the butter has melted, stir in the garlic, pepper and oregano. Remove from heat.
Place the oysters on the grill and drizzle with the garlic butter, starting at the back of the grill as there will be plenty of flames.
Sprinkle the cheeses on top and close the lid of the grill.
Once the cheese has fully melted and the oyster shells begin to darken on the edges, plate the oysters and serve garnished with the parsley.