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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

  1. Pulse all of the ingredients except the oysters, pecorino and breadcrumbs in a food processor until well combined.
  2. 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.

  3. 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.