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Garlic Grilled Oysters

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Grilling oysters oven pecan adds a smoky flavor.

“It was Drago’s in Metarie, Louisiana, that made char-broiled oysters famous,” Robb Walsh writes “The Tex-Mex Grill and Backyard Barbacoa Cookbook” (Broadway Books, $18.99). “Jimmy G’s on Sam Houston Parkway in Houston does a great job with them, too. Gilhooley’s does them over a pecan wood fire that gives the oysters a wonderful smoky flavor. Also known as barbecued oysters, these are made by putting a fresh shucked oyster on a grill and spooning in some melted butter and garlic; you can add Parmesan if you like.”

Garlic Grilled Oysters

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
12 freshly shucked oysters
Freshly grated Parmesan cheese (optional)

Melt the butter in a pan, add the garlic and add salt and pepper to taste. Heat a grill. Put the shucked oysters over the hot part of the fire. When the shell gets hot, the oysters will quickly begin to sizzle. Divide the garlic butter among the oysters. Don’t be alarmed if the butter causes the fire to flare up; it ads a char-grilled flavor. Sprinkle Parmesan over the top after the butter, if desired. Serve immediately with crusty bread for dipping.

Makes 12 oysters.

From “The Tex-Mex Grill and Backyard Barbacoa Cookbook” by Robb Walsh

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