I fell in love with Chargrilled oysters when I lived at the beach and when i visited New Orleans through the years. The Crab Bag in North Ocean City, MD prepared some of the best I have ever tasted. My family and I now make this recipe for guests or for family dinners all the time. Annapolis is a place I can find good quality oysters anytime. Whether I walk down West Street to Sailor Oyster Bar or participate in the annual Annapolis Oyster Roast and Sock Burning, one of my favorite seafood options is always available.

Chargrilled Oysters

slightly adapted from Closet Cooking

Ingredients:

• 1 stick butter, room temperature or melted
• 2 garlic cloves, grated
• 2 tablespoons lemon juice( 1/2 lemon)
• 1 teaspoon Worcestershire sauce
• 1/4 cup pecorino romano or parmigiano reggiano(parmesan), grated
• salt, peper and cayenne to taste
• 1 tablespoon parsley, chopped
• 12 oysters on the half shell
• 1/2 cup pecorino romano or parmigiano reggiano(parmesan), grated
• 2 tablespoons parsley, chopped
• bacon or pancetta (optional)
• bread crumbs (optional)

Directions:

1. Mix the butter, garlic, lemon juice, Worcestershire sauce, cheese, salt, pepper, cayenne and parsley and set aside.
2. Place the oysters on a preheated 350F/180C grill, let cook until the juice start to bubble, spoon in ~1 tablespoon of the butter mixture onto each oyster(*Cooked bacon or pancetta and bread crumbs can be added once on the grill). Sprinkle on the cheese and cook until the cheese is lightly brown.
3. Sprinkle on the parsley and serve immediately with extra butter, lemon wedges, hot sauce and bread.