Two & A Knife

Freshly shucked oysters grilled over an open flame bubbling with garlic parmesan butter.

Oysters: Grilled oysters are the main component of this dish but the butter for the oysters makes for a really great seafood topper for all kinds of seafood!

Butter: Butter adds a smooth richness to the oysters. Slowly melt the butter so that the garlic and herbs have time to permeate it.

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Garlic: Garlic and seafood go hand in hand. The more the better. Give the garlic a head start so that it can melt in the butter, oil and wine.

Olive Oil Olive oil helps the garlic get moving through the food processor.

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Parmesan Cheese: Parmesan cheese thickens this butter sauce and also adds a nice nuttiness to the butter. Use any grated hard cheese you have on hand.

Parsley: Parsley adds a little freshness to the rich butter sauce. Leave the parsley for the end so it maintains it green brightness.

White Wine: White wine adds a little extra flavor to the butter it also help steep the garlic to extract the maximum amount of flavor.

cleaning and shucking: cleaning and shucking the oyster is really important to the overall experience. when unloading the sacked oyster make sure to scrub the outside with cool and clean water prior to shucking. keep the water cool so its easier to handle and doesn’t start the cooking process on the oysters. make sure to scrub the nooks and crannies to remove it of debris, mud and the occasional critter. when shucking the oysters make sure to place the oyster in a towel to give it more stability.

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prep: grilling the oysters take no time at all 3-4minutes and they are on and off the grill. that makes having the oysters ready to grill super important. shuck all your oysters prior to grilling

grilling: when placing the oysters on the grill don’t slosh or toss them on. you want some of the ocean water to still stay in the shell to add a nice seafood flavor. tipping the shell over the grill will result in steam and dropping the temperature of the grill.

adding the butter; add the butter once the oysters are placed on the grill. as soon as you drop your last oyster onto the grill immediately pick up garlic butter to start filling the shell cups. once the butter starts to boil i leave the oysters for about 30 more seconds and pull them from the grill. spilling the butter can result in flare ups so don’t over fill with butter. butter from the pan can always be tossed over the finished oysters.

the garlic: after ten cloves of garlic its always easier to chop it in the food processor or blender. to blend the garlic to a fine mince add the garlic cloves to the blender, olive oil and wine. start and leave the blender on low then blend till finely minced. don’t raise the blender speed or it will puree the garlic into a juice. the garlic is fully cooked and tamed in the butter in the pot so adding it in the oysters and after is perfectly fine. keep the garlic nice and low to keep it from burning and ruining the butter.

serving: serve the oysters while bubbling and hot. top them with more garlic parmesan butter immediately removed from the fire. add a squeeze of lemon.

1. SHRIMP BOIL STUFFED RUSSETS
2. CAJUN BARBECUE CRAB LEGS
3. GRILLED SHRIMP W/ CAJUN BUTTER

1. STRAWBERRY COLESLAW
2. SOUTHWESTERN SHRIMP SALAD
3. SMOKED RIBS + GREEN ONION GREMOLATA

Source: https://en.congthucvatly.com
Category: Cook