Ingredients
– 8 ounces butter (softened)
– 2 tablespoons garlic (finely chopped)
– 1 teaspoon black pepper
– Pinch dried oregano
– 18 large oysters (freshly shucked on the half shell)
– 1 ounce Parmesan cheese (grated)
– 1 ounce Romano cheese (grated)
– 2 teaspoons flat-leaf parsley (chopped)
Directions
1. Heat a gas or charcoal grill to high heat.
2. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides – about 5 minutes.
3. In a small bowl, mix together the grated Parmesan and Romano cheeses and sprinkle on top of the oysters followed by the parsley. Serve on shells with hot French bread.
Hilary's Table 