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Freshly shucked oysters are grilled on the half shell with a savory garlic-herb butter and a sprinkle of Parmesan cheese. This elegant appetizer is surprisingly simple to make, perfect for summer barbecues, and ready in about 30 minutes.
Preheat your grill to medium-high heat, aiming for 400-450°F (200-230°C). Clean the grates well. This should take about 10-15 minutes.
While the grill preheats, prepare the garlic-herb butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, lemon juice, salt, black pepper, and optional red pepper flakes. Mix with a fork until smooth and well-incorporated. Set aside.
Prepare the oysters. Thoroughly scrub the outside of the oyster shells under cold running water to remove any sand or grit. Using a thick towel or an oyster glove to protect your hand, carefully shuck the oysters with an oyster knife. Discard the top flat shell. Gently run the knife under the oyster meat to detach it from the bottom shell, ensuring the oyster and its natural liquor remain in the cupped shell.
Top each oyster with about 1 teaspoon of the garlic-herb butter, followed by a generous sprinkle of grated Parmesan cheese. Carefully place the oysters on the half shell directly onto the preheated grill grates. To keep them stable, you can place them on a bed of crumpled aluminum foil.
Close the lid and grill for 6-10 minutes. The oysters are done when the butter is completely melted and bubbling, and the edges of the oysters have just begun to curl. Be careful not to overcook them.
Using tongs, carefully remove the hot oysters from the grill. Arrange them on a serving platter and serve immediately with fresh lemon wedges for squeezing over the top.
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Freshly shucked oysters are grilled on the half shell with a savory garlic-herb butter and a sprinkle of Parmesan cheese. This elegant appetizer is surprisingly simple to make, perfect for summer barbecues, and ready in about 30 minutes.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 310.89 calories per serving with 9.67g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Add 1 teaspoon of Cajun seasoning to the butter mixture and a dash of your favorite hot sauce before grilling. Garnish with chopped green onions.
Add 2 tablespoons of finely chopped cooked spinach and 1 tablespoon of fine breadcrumbs to the butter mixture. Omit the Parmesan or use a blend.
Top each oyster with the garlic butter, then add a small piece of pre-cooked, crumbled bacon before sprinkling with Parmesan cheese.
Oysters are one of the best natural sources of zinc, a mineral crucial for immune function, wound healing, and cell growth.
These fatty acids are known to support heart health by reducing inflammation and improving cholesterol levels.
Vitamin B12 is essential for nerve function and the formation of DNA and red blood cells, helping to prevent anemia and boost energy levels.
One serving of 6 grilled oysters contains approximately 300-350 calories, primarily from the butter and cheese. The exact count can vary based on the size of the oysters and the amount of butter used.
Yes, in moderation. Oysters themselves are very healthy, packed with zinc, vitamin B12, and omega-3 fatty acids. The addition of butter and cheese increases the fat and calorie content, so it's best enjoyed as an occasional treat.
Absolutely. Preheat your oven's broiler. Arrange the prepared oysters on a baking sheet and place them on a rack about 6 inches from the heat source. Broil for 4-6 minutes, watching closely, until the butter is bubbly and the cheese is golden.
Larger, meatier oysters with a deep cup are ideal for grilling as they hold the butter and juices well. Varieties like Blue Points, Gulf Oysters, or Malpeques are excellent choices.
Fresh, live oysters should be tightly closed. If an oyster is open, tap it gently; it should close. They should also feel heavy for their size and have a clean, briny ocean smell, not a fishy one. Discard any that are open and don't close, or that have a foul odor.