Page 6 - ClubLife Weekly 102122

CHEF'S CORNER

C H A R G R I L L E D O Y S T E R S

Ingredients

Makes 18 half shell oysters

4 ounces (1/2 cup) softened unsalted butter
2 tablespoons finely chopped garlic

1 teaspoon freshly ground black pepper
1 ounce grated Parmesan cheese, reserve half
1 ounce grated Pecorino Romano cheese,
reserve half
2 teaspoons finely chopped parsley

1 lemon, juice and zest
18 large oysters, freshly shucked on the half
shell

Directions

Notes

1. Heat your grill to high, lump charcoal is preferred.
2. Combine the softened butter with the garlic, pepper,
half of the parmesan, half of the pecorino, the
chopped parsley, lemon juice and zest.
3. Season with salt. Reserve.
4. Place the oysters shell side down on the grill grate
directly over the fire.
5. Place a 1- 2 teaspoons of butter onto each oyster.

6. Cook for 5 minutes.
7. Top the oysters with the remaining cheese.
8. Serve piping hot with some grilled lemons and a
crusty baguette.

Executive Chef

Harold Ramos