Ingredients:

  • 24 large fresh oysters in shell
  • 1 lb unsalted butter, softened
  • 2 tbsp fresh garlic, finely minced
  • 1 tsp freshly ground black pepper
  • 0.5 tsp dried oregano
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Romano cheese
  • 0.25 cup fresh flat-leaf parsley, finely chopped
  • 2 lemons, cut into wedges
  • 1 loaf crusty French bread

Instructions:

  1. Carefully shuck the oysters, preserving as much of the natural liquor as possible in the deep bottom shell. Discard the top shells and ensure the oyster meat is detached from the bottom shell for easy eating.
  2. In a bowl, combine the 1 lb unsalted butter, 2 tbsp minced garlic, 1 tsp black pepper, and 0.5 tsp dried oregano. Use a fork to mash it all together until it forms a smooth, pale yellow paste.
  3. Preheat your outdoor grill to high heat (at least 450°F / 230°C). If using charcoal, ensure the coals are glowing red.
  4. Place the oysters on the half-shell directly onto the grill grate. As soon as the oyster liquor begins to bubble, ladle a generous tablespoon of the garlic butter mixture into each shell.
  5. Allow the butter to flare up and create smoke. Once the edges of the oysters begin to curl, sprinkle each generously with the Parmesan and Romano cheese blend and the fresh parsley.
  6. Continue cooking for 1-2 minutes until the cheese is melted and bubbling. Serve immediately with lemon wedges and toasted French bread for dipping.