Today we celebrate National Oyster Day ! 1 dozen large freshly shucked Louisiana oysters on the half shell 1 recipe of the Oyster Sauce, above Pecorino Romano cheese, grated (to finish) Minced Italian parsley, for garnish Hot French…  | By Lisa's * Everyday Life on August 5, 2024 | Today we celebrate National Oyster Day ! - 1 dozen large freshly shucked Louisiana oysters on the half shell
- 1 recipe of the Oyster Sauce, above
- Pecorino Romano cheese, grated (to finish)
- Minced Italian parsley, for garnish
- Hot French bread
- Lemon wedges
Sauce : - 1 stick unsalted butter, very soft
- 1 pinch Kosher salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. minced garlic
- 4 Tbsp. Pecorino Romano cheese, grated
- 1 pinch cayenne
- 1 pinch white pepper
- 1 spritz lemon juice
- 1 tsp. Italian parsley, minced
- Mix together and set aside.
- Heat a charcoal or gas grill until very, very hot.
- Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
- Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a tablespoon of Pecorino Romano cheese. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
- Garnish with minced Parsley.
- Serve while still sizzling with lemon wedges and hot, French bread. Find this recipe and More at https://www.louisianatravel.com/culinary/recipes/charbroiled-oysters-recipe
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