- 6-12 Oysters
- 1 stick melted butter
- 2-3 chopped garlic cloves
- freshly chopped parsley
- Parmesan cheese
- lemon wedges
- salt and pepper to taste
I went to Bear Flag Fish Co. on my way home and bought a half-dozen of the biggest, freshest oysters they had. I even got a lesson on how to shuck them!
Like I said, Susan is a great friend and didn’t want me to end up in the ER getting stitches as I was shucking oysters so she even got me the easy oyster opener!
It was way easier than I thought. Notice, I still covered my hand with a towel…just in case.
I topped them with melted butter and garlic. Then added Parmesan cheese.
I added the fresh parsley and put them on a really hot grill–600 degrees. But next time I would cook them a little on the grill then add the butter, cheese and parsley.
I cooked them until they were lightly browned and pulling away for the shell. It was about 8-10 minutes, but they were really big. I think smaller ones would cook faster.
I grilled a little lemon to squeeze on them and seasoned with salt and pepper. Considering I had no idea what I was doing…or how to cook them–I was pleasantly surprised– they weren’t as good as Luke, but they were still really good.
Next time I’ll make sure to have some good crusty French bread for dipping in the garlic-lemon-butter.