CHAR-BROILED OYSTERS ON THE HALF SHELL

Preparation and cooking instructions

Begin by purchasing a small sack or box (100 count) raw oysters. Shuck and release oyster from half shell by cutting the adductor mussel. Place prepared oysters on a cookie sheet and refrigerate.  Step 2 is to prepare topping Ingredients (for approximately 2 dozen raw oysters):
- 1 stick of salted butter
- ½ cup of Italian seasoned breadcrumbs
- ½ cup of Parmesan cheese
- pinch of table salt
- pinch of crushed black pepper
- a light sprinkling of Tony Chachere’s creole seasoning
- 3 splashes of ‘Louisiana’ Hot Sauce
- 1 teaspoon garlic powder

Directions:
In a sauce pan or microwave bowl, melt the stick of butter. Place all ingredients in pan / bowl and blend to make a thick paste. On each of the shucked fresh raw oysters, place approximately a table spoon or less of the paste to cover the top of the oyster. Place on hot grill and allow the number of prepared oysters that your grill can comfortably accommodate to cook in their own liquor (fluid) until the top of the paste is golden brown (toasted). Watch carefully to ensure over cooking / burning does not ruin your expensive raw oysters.  When the liquor dries up they are typically done. Forceps are a good tool to remove the very hot shell halves off the grill. Use metal or aluminum pan to rest and cool the oysters until they reach suitable temperatures for consumption.

Serving:
Place portions of cooked oyster on ceramic dishes to serve your guest. Use a fork to retrieve your serving of oysters being careful of the hot shells. Enjoy wrestling with your guest to get your fair share. You’ll find yourself scraping / licking the shell after the deliciousness disappears into your tummy. Repeat until all gone or until you notice that you are scrambling to get the next batch on the grill.