Oysters are amazingly delicious, but not easy to get in to. It can be intimidating to open an oyster, particularly after seeing the professionals use special chain-mail oyster-shucking glove and knife. After our jaunt to New Orleans in March, we decided not to be intimidated by oyster opening anymore. Plus, we really wanted to recreate the chargrilled oyster recipe from Acme Oyster house.
What you’ll need: An oven mitt, a flat-head screwdriver and a pairing knife serve as a low-cost alternative to the traditional tools.
Scrape the oyster from the top shell. Then lift the top completely off. Take the paring knife and release the oyster from the bottom shell. Now, you’re ready to move on to the recipe.
For the Chargrilled oysters, we adapted this recipe from Food.com to mimic the dish we had at Acme Oyster house.
When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt. When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray. Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of French bread for dipping. Garnish with minced Parsley. Serve while still sizzling with Lemon wedges and fresh bread.
Note: It stormed the day we made this and there was no way we were going to grill, so we just made use of the broiler on high in our oven. It worked perfectly. Just make sure to keep an eye on the dish while it is under the broiler, you can go from perfect to burnt pretty quickly.
The only thing missing was the family-style tables and neon signs.