Do you have friends, family or dinner guests who are a bit squeamish when it comes to oysters? My family are divided 50/50 into oyster lovers and oyster ‘tolerators’. The tolerators will stifle down maybe one oyster, smile politely and move onto the prawns. The oyster loves will quite happily wolf down a dozen and wonder if there are any more going? Oysters don’t feature much in Greek cuisine – but this is a great recipe to convert the oyster haters or tolerators among your dinner guests. The secret, a bit of chargrilled smoke (if possible, or a normal kitchen grill works too) and a knockout garlic-herb butter.
Ingredients
- 2 tbsp Cultured butter softened (I use French cultured butter)
- ¼ Pecorino cheese finely grated
- ¼ cup Parsley finely chopped
- 2 Garlic cloves minced
- 1 tsp Paprika
- ½ teaspoon Piment d'Espelette
- ½ teaspoon smoked chipotle tabasco sauce
- 2 tbsp Panko breadcrumbs
- 2 Dozen large fresh oysters pacific or coffin bay on the half shell
Instructions
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Pulse all of the ingredients except the oysters, pecorino and breadcrumbs in a food processor until well combined.
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Arrange oysters in a single layer on charcoal grill. Spoon a little butter mixture into each oyster; top with a sprinkling of panko breadcrumbs and pecorino grill, uncovered, 7 minutes or until edges curl.
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Or for the kitchen home grill, preheat the grill with grill tray about 3-4 inches from heat. Prepare recipe as above, placing oysters in a single layer on a grill or baking tray. Grill for 5 minutes or until edges curl.
