Chargrilled Oysters
Oyster season is here, and while the bivalves aren’t overabundant in South Louisiana this year, the ones you will find are sure to be fresh and of the highest quality. This recipe from Superior Seafood and Oyster Bar in New Orleans lets the oysters shine with a light butter sauce and quick turn on the grill.
1 cup heavy cream
4 cloves fresh, chopped garlic
2 whole lemons, juiced
2 pounds salted butter, room temperature
2 dozen fresh, shucked Gulf oysters
2 Tbsp. fresh, chopped parsley
Combine heavy cream, garlic and lemon juice in a sauce pan. Reduce volume by half over high heat, then slowly whisk in butter until fully incorporated. To cook, place shucked oysters on the half shell on hot grill and sprinkle Parmesan cheese on top. Ladle butter sauce over oysters and cook until bubbly and charred to your liking. Garnish with fresh parsley. Remove carefully from the grill with metal tongs. Allow to cool slightly. Oysters are best served fresh, with French bread for dipping.
Recipe and photo courtesy of Superior Seafood and Oyster Bar in New Orleans.
Taylor Parker / January 20, 2016
This recipe for char grilled oysters looks incredible! I grew up with a chef for a mom, and she made the best char grilled oysters. I could never duplicate her skills, but I’m trying to find some of my favorite childhood dishes, and make them for my kids. Flora Bama Yacht Club has some great looking dishes, and I keep getting some great ideas for various dishes from them. I’m so excited! My kitchen is going to smell so good with these new recipes!