Grilled Oysters With Parmesan Butter

Grilled Oysters With Parmesan Butter

Step up your barbecue game with these wonderful grilled oysters! Bubbling in a smoky spiced Parmesan butter, they are a true delight. You can use large green-shelled mussels instead, if you would prefer.

  • 21 rock oystersgrilled oysters
  • chunks of bread

For the butter

  • 60g of butter
  • 1 tsp of parsley
  • 50g of Parmesan
  • 2 garlic cloves
  • 1 tsp of cayenne pepper
  • 2 tsp of smoked paprika
  • 1 tbsp of lemon juice

Grilled Oysters With Parmesan Butter

First of all, into a small bowl, beat together the butter until it becomes soft. Afterwards, add the remaining ingredients. Place a piece of cling film over a clean work surface. Spoon out the butter into its center, then roll it up tightly into a sausage shape. Keep it inside of the fridge until it’s ready to use. It can be stored in the fridge for up to a week or even 3 months in the freezer.

Secondly, light the barbecue and let it burn until the coals become blowing hot. Now shuck the oysters. Fold a tea towel into a strip and place it onto the chopping board. Place the oysters on the towel, curved-side down, then wrap the towel over them. Use a strong knife to firmly pierce the hinge of the oyster. Open each oyster by using this method. You will hear a slight pop when they open. Work your knife around the edge, careful not to cut into the content.

Next, disconnect the oyster from the shell. Slice some butter on top of each of the of the oysters. Put them on the barbecue, grilling each of them for 6 minutes. You can serve with bread chunks on top, so they absorb the juices better. Serve immediately after the oysters are done grilling and are still hot.

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