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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Garlic Butter
1/4 lb butter
1 large head garlic
Juice of one lemon
Oysters
60 medium oysters, scrubbed
1 pound bacon
1/4 pound garlic butter
6 bunches scallions, sliced thin, whites only
Parmesan cheese
Louisiana hot sauce
Cut the root end off the garlic and slice the head in half crosswise, exposing all the cloves. Melt the butter slowly in a small saucepan and add the garlic. Simmer slowly for at least 15 minutes, or until the butter has a definite garlic flavor. Season to taste with lemon juice and set aside.
Fry bacon till crispy. Drain well and crumble. Soften scallions in pan with some of the garlic butter. Mix drained scallions with the crumbled bacon.
Lay a batch of oysters on grill, flat side down. Cook until the shells begin to open and steam hisses out between the shells, 3 to 5 minutes. Have garlic butter handy.
As each oyster begins to open, remove it from grill with tongs, tipping it up to drain off excess water. Carefully cut meat loose from shell, place in larger half-shell and return to grill. Top oysters with either bacon/scallion mix topped with cheese, or with garlic butter.
Oysters are ready when they begin to shrink noticeably and cheese is bubbly. Top with a drop or two of Louisiana hot sauce.
Serves: 8 - 10
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GRILLED OYSTERS
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Garlic Butter
1/4 lb butter
1 large head garlic
Juice of one lemon
Oysters
60 medium oysters, scrubbed
1 pound bacon
1/4 pound garlic butter
6 bunches scallions, sliced thin, whites only
Parmesan cheese
Louisiana hot sauce
Cut the root end off the garlic and slice the head in half crosswise, exposing all the cloves. Melt the butter slowly in a small saucepan and add the garlic. Simmer slowly for at least 15 minutes, or until the butter has a definite garlic flavor. Season to taste with lemon juice and set aside.
Fry bacon till crispy. Drain well and crumble. Soften scallions in pan with some of the garlic butter. Mix drained scallions with the crumbled bacon.
Lay a batch of oysters on grill, flat side down. Cook until the shells begin to open and steam hisses out between the shells, 3 to 5 minutes. Have garlic butter handy.
As each oyster begins to open, remove it from grill with tongs, tipping it up to drain off excess water. Carefully cut meat loose from shell, place in larger half-shell and return to grill. Top oysters with either bacon/scallion mix topped with cheese, or with garlic butter.
Oysters are ready when they begin to shrink noticeably and cheese is bubbly. Top with a drop or two of Louisiana hot sauce.
Serves: 8 - 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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