Grilled Louisiana Oyster’s

Today we celebrate National Oyster Day !

  • 1 dozen large freshly shucked Louisiana oysters on the half shell
  • 1 recipe of the Oyster Sauce, above
  • Pecorino Romano cheese, grated (to finish)
  • Minced Italian parsley, for garnish
  • Hot French bread
  • Lemon wedges

Sauce :

  • 1 stick unsalted butter, very soft
  • 1 pinch Kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. minced garlic
  • 4 Tbsp. Pecorino Romano cheese, grated
  • 1 pinch cayenne 
  • 1 pinch white pepper
  • 1 spritz lemon juice
  • 1 tsp. Italian parsley, minced
  • Mix together and set aside.
  1. Heat a charcoal or gas grill until very, very hot.
  2. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a tablespoon of Pecorino Romano cheese. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with lemon wedges and hot, French bread. Find this recipe and More at

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.