Featured Pinch Tips Video
- live oysters cleaned and shucked
- 4 Tbsp
- unsalted butter, room temp.
- 2 clove
- roasted garlic
- roasted shallot
- 1/2 c
- good parmesan reggianno
- 2 Tbsp
- finely diced andouille sausage
- salt and pepper to taste.
1Combine the butter, minced shallot, garlic, sausage and cheese together. it can be chilled or left at room temp if you plan to use soon.
2place the shucked oysters on the grill. I start with my grill at high, with a "cool zone" to one side. My grill will hit 700 degrees in a few minutes, so times and temps will vary. I grill on high till the juices start to boil, let the oysters cook for a minute, really big ones, give them 2.
3add a bit of the cheese mixture on top of each oyster, and lower the temp. burned parm smells awful :). Let the cheese brown a bit on top, when it does, you're done.
4serve. I've done similar oysters on a bed of rock salt, it retains the heat and looks nice. Keep in mind, the shell will keep the oyster very hot, so be careful not to burn those fingers.