Ingredients:

  • 24 large fresh oysters (Gulf, Blue Point, or James River), scrubbed and shucked on the half-shell
  • 1/2 cup (115g) grass-fed unsalted butter, softened
  • 1/2 cup (120ml) extra virgin olive oil
  • 4 tbsp (30g) fresh garlic, finely minced
  • 1 tbsp (5g) fresh parsley, finely chopped
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (25g) grated Pecorino Romano
  • 1/2 tsp (1g) black pepper

Instructions:

  1. Combine 115g softened butter, 120ml olive oil, 30g minced garlic, 5g parsley, 2g oregano, 1g red pepper flakes, 5ml lemon juice, and 1g black pepper in a bowl. Mix by hand until well combined.
  2. Preheat your outdoor gas or charcoal grill to high heat, approximately 450°F (232°C).
  3. Place the shucked oysters on the half-shell directly onto the grill grates. Ensure they are level so the juices do not spill.
  4. Spoon approximately 1 tablespoon of the butter-oil infusion into each oyster shell.
  5. Generously top each oyster with the Parmesan and Pecorino Romano cheese mixture.
  6. Cook for 2 to 3 minutes. The oysters are ready when the liquid is bubbling vigorously, the edges of the oyster meat have curled, and the cheese has formed a golden-brown, charred crust.
  7. Remove from heat and garnish with fresh chopped parsley before serving immediately.