I just LOVE taking pictures of my food and then upload them to Facebook. Some people call this “food porn”….I call it “sweet temptations”. One of my favorite photos is my char-grilled oysters. I just wish I enjoyed eating oysters….but we won’t go there. People always find it funny that I can make something taste so good when I won’t even eat it. You just need to know which flavors go with what. I suppose I have been blessed with this ability.
This is a very easy take on the famous “Drago’s Charbroiled Oysters” from New Orleans. In this recipe, I steam open the oysters. If you choose this method, be careful not to over steam them. If possible, open them raw.
1 dozen oysters, steamed open*
1 ½ sticks butter
⅓ to ½ cup parmesan cheese
¼ cup fresh flat leaf parsley
2 cloves garlic, whole
½ teaspoon Spice Islands® Lemon Pepper
Prepare compound butter:
Place butter in the bowl of a food processor and process until smooth. Add remaining ingredients and process until well combined, scraping down the bowl as needed. Divide butter into 12 pieces, 1 tablespoon each, for topping on oysters. Remaining butter can be kept frozen for up to 6 months.
Heat the grill to medium high.
Place oysters on the grill, shell side down. Cover grill and cook oysters for 2-3 minutes. Place on tablespoon butter on top of each oyster. Cover grill and continue cooking an additional 2-3 minutes.
*To clean, place oysters in a colander in and rinse under cold running water. If necessary, scrub off any mud and debris with a scrub brush.
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