Chargrilled Oysters

grilledoysters.jpg

also adapted from Closet Cooking and Hama Hama Co.

Ingredients:

  • 1 stick butter, room temperature or melted
  • 2 cloves garlic, grated
  • 2 Tbsp lemon juice (about 1/2 lemon)
  • 1 tsp Worcestershire sauce
  • 1/4 C pecorino romano or parmigiano reggiano (parmesan), grated
  • salt, pepper and cayenne to taste
  • 1 Tbsp parsley, chopped
  • 12 oysters on the half shell (we recommend Hama Hama Block B's)
  • 1/2 C pecorino romano or parmigiano reggiano (parmesan), grated
  • 2 Tbsp parsley, chopped

Method:

Mix the butter, garlic, lemon juice, Worcestershire sauce, cheese, salt, pepper, cayenne and parsley and set aside.

Place the oysters on a preheated 350F grill, let cook until the juice start to bubble, spoon in about 1 Tbsp of the butter mixture onto each oyster, sprinkle on the cheese and cook until the cheese is golden brown.

Sprinkle on the parsley and serve immediately with extra butter, lemon wedges, hot sauce and bread.

Note: If it's too cold to head outside and use the grill, broil them in your oven. Place the oysters on a baking sheet, spoon in a tablespoon of the butter mixture into each oyster, top with the cheese and bake in a preheated 400F oven until the juices start to bubble, about 5 minutes, turn the oven up to broil and broil until the cheese is golden brown, about 2-3 minutes.

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Chargrilled Oyster Pasta

adapted from Closet Cooking and Hama Hama Co.

Ingredients:

  • 4 oz linguine (or tagliatelle)
  • 2 Tbsp butter
  • 2 cloves garlic, chopped
  • 1/2 C white wine or broth
  • 2 Tbsp lemon juice (about 1/2 lemon)
  • 2 tsp Worcestershire sauce
  • 24 fresh oysters, shucked (or if you don't want to shuck them, use 1 pint freshly shucked ex-small Hama Hama oysters)
  • 1 C pecorino romano or parmigiano reggiano (parmesan), grated
  • salt, pepper and cayenne to taste
  • 1 Tbsp parsley, chopped

Method:

Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.

Meanwhile, melt the butter in an oven safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the white wine or broth, lemon juice, Worcestershire sauce, oysters and their juices, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper and cayenne to taste and mix in the parsley.

When the pasta is cooked, toss it with the sauce and half of the cheese along with enough of the reserved pasta water to make a nice sauce, sprinkle on the remaining cheese and broil until the cheese melts and turns a nice light golden brown, about 2-3 minutes.

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