Lousiana Style Oysters

Our Ratings
5/5

Ingredients for 6 oysters

  • 6 bigger oysters
  • 20 grams  grated Parmezane cheese

Preparation for the garlic butter

  • 50 gram unsalted butter
  • 2 cloves of garlic
  • 2 sprigs of parsley
  • Grated zest of 1/4 lemon
  • Juice of 1/4 lemon

Preparation:

Heat the grill to 220 degrees or the Big Green Egg and heat the roster till 200-220 grades Celsius (convert to Fahrenheit). In mean while take the butter out of fridge and let come to room temperature. Mince the garlic. Take off the leaves of the parsley and chop finely

Mix garlic, parsley, lemon zest, and juice through the butter. Bring to taste with fresh grinded pepper and kosher salt.
Put the  closed oysters with the cup side on the grill. In case of Big Green Egg, close the lid. Wait 2 till 4 minute until the oysters open themselves. Take them from the grill (be careful because the shell is very hot). Cut the mussel of the oyster and take of the top shell.
Put on every oysters a good teaspoon of garlic butter and top off with the grated Parmesan cheese.
Put the oysters back on the grill, (close the lid of the BGE) and let them heat for ca. 2 minutes until the cheese is completely melted.

Take the oysters of the grill and enjoy!

Bon appetit!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Red Oyster® USA

228 East 45th Street, Suite 9E
New York, 10017 NY

+1 212 380 1134

info@red-oyster.com

More to explorer

Picture of Festive Champagne Oysters

Festive Champagne Oysters

Serves 4 24 oysters 10 oz champagne 2 shallots finely chopped 10 oz cream Pepper (preferably white pepper) Chopped chives for the