- 8
- 15 mins
- 30 mins
Ingredients
- 24 oysters, fresh shucked, on the half shell
- 1 pound butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 bunch green onions, finely chopped
- 20 garlic cloves, pureed
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons thyme, finely chopped
- 3 tablespoons oregano, finely chopped
- 2 tablespoons Old Bay creole seasoning
- 2 ounces white wine
- 1 cup Romano cheese, grated
Preparation
Step 1
Preheat grill to 350 degrees.
Melt half the butter in a medium saucepan over medium heat. Add the onions, Worcetershire sauce, lemon juice and all the herbs. Cook for 2-3 minutes and then add the wine. Keep stirring and remove from the heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until fully incorporated.
Place oysters on grill heated to 350 degrees. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each oyster. Then top with 1 tablespoon of Romano cheese. Let the cheese melt. When oysters begin to slightly brown at the edges, remove them from the grill and place on a heat proof serving tray.
Top each oyster with an additional tablespoon of the butter sauce and serve immediately.