Grilled Oysters

How we make it.

1 dozen oysters, shucked
4 tablespoons butter, room temperature
1/4 cup Parmigiano Reggiano, grated
1/4 cup Pecorino Romano, grated
Parsley, chopped for garnish

In a small bowl, mix room temperature butter with cheese until combined. Shuck each oyster, being careful not to spill the liqueur, with a shucking knife. Be sure to separate the oyster from the bottom shell so it's slurpable, but leave it in the shell. Put a glob of the cheese butter mixture on each oyster. Heat your grill and place each oyster on the grill, keeping as flat as possible to not lose any liqueur. Close lid and cook for 5-10 minutes until cheese is melted. Sprinkle with more cheese and garnish with parsley. Slurp hot off the shell!

Why we make it.

Our best friends, Blaine and Carson love to cook and eat with us. We have six small children between our families so most of our social life these days is Saturday night at someone's house making our own fun in the kitchen while the kids make theirs all around us. We like to try new things, especially things that make a night or a holiday at home surrounded by shrieking kids feel special. For us, oysters get top billing, and Blaine is the Oyster King. A few New Year's Eves ago he brought his shuckin' set over. I honestly didn't know he had a shucking set but he loves to do raw oysters and oyster roasts at Christmas and Thanksgiving. To my delight he taught me how to shuck 'em, too. He makes it look easy with his big ole paws, but it does take some practice for a racoon handed gal like me. If I can do it, so can you. These grilled oysters are briny and luxurious. Quick to prepare, divine to slurp, and guaranteed to bring that oyster magic to your table. That's why we make 'em. For shuck's sake.