Oysters have been used as food for thousands of years. Native Americans first harvested them in what is now the US. Commercial oyster production in the states reached its peak between 1880 and 1910 when the country produced up to 160 million pounds of oysters annually. Sustainable practices were eventually established to prevent overharvesting, reducing that total to about a quarter. Premium whole oysters are mainly harvested off the coast of New England and Virginia as well as in the Pacific Northwest. Oysters—often served with lemon, cocktail sauce, and/or melted butter—are enjoyed raw, roasted, fried, grilled, and steamed.
Recipe Servings: 3
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 oz butter, melted
- 2 Tbsp garlic, minced
- 1 tsp ground black pepper
- Dried oregano, pinch
- 18 large oysters, shucked and on the half shell
- 1 oz Parmesan cheese, grated
- 1 oz Romano cheese, grated
- 2 tsp flat-leaf parsley, chopped
Directions
- Heat a gas or charcoal grill to high heat.
- Stir together butter, garlic, pepper, and oregano in a medium bowl.
- Place oysters on the half shell on the grill.
- Pour seasoned butter into each oyster.
- Grill oysters for 5 minutes or until they puff up and start to curl on the sides.
- Mix together Parmesan and Romano cheeses and sprinkle on top of oysters followed by the parsley.
- Serve the oysters on the half shell immediately.
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