How to eat oysters New Orleans style

By
Eve O'Sullivan
Added
29 June, 2016

Once you've tried this recipe, oysters straight up with a little lemon will never be on the menu again.


Serves 4-6

TABASCO®  sauce, to taste

12 oysters

10g parsley, chopped

200g Parmesan cheese, grated


For the garlic Butter:

2 garlic cloves, minced

125g butter


Make the garlic butter by melting the butter over a medium-low heat and then adding the garlic. Cook for 3-4 minutes but do not allow the butter to brown. It should bubble and give off a pleasant aroma of roasted garlic.


Prepare the grill.


Shuck your oysters, saving the topside of the shells for presentation later.

Place the oysters evenly onto the hot grill, making sure the outer shell is facing down. This will preserve their juices. As they warm, brush them with the garlic butter and top with an even amount of Parmesan. Continue to grill until the cheese has melted and begins to caramelise around the edges. Top with chopped parsley.

Serve immediately and finish using TABASCO® Sauce liberally as a condiment (if using a large platter, you can counterbalance your finished oysters over the shell tops to keep them level and ensure you retain all the cooking juices).



Brad McDonald is working with TABASCO® Brand on the TABASCO® Better BBQ Campaign this summer, for more info visit Facebook.com/TABASCO_UK


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