Black Magic & Creole Char-Grilled Oysters
Rated 5.0 stars by 1 users
Servings
2-4
Prep Time
20 minutes
Cook Time
10 minutes
Chef Christian will show you the char-grilling way for oysters. "Oyster shucking is intimidating, let's be real. Most folks are afraid of stabbing themselves or cutting themselves. While it does happen, you can prevent it by getting a quality oyster shucker with a slightly sharpened blade and an easily gripped handle. Take your time, don't overexert yourself. Torque don't try to stab through. Also, you typically want East Coast oysters that are medium to large in size for char-grilling. West Coast oysters tend to be on the small (but delicious) size and the larger Chesapeake Bay, Murder Point, Big Sandy, and other East Coast and Gulf oysters are your huckleberry." Get more inspiration with Chef Christian's recipes over on YouTube!
Author: Chef Christian Gill
Ingredients
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2 tablespoons Spiceology Black Magic Blackening Blend
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2 teaspoons Spiceology Creole Blend
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15 fresh Oysters unshucked
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1 cup butter
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½ cup flat leaf parsley, finely diced
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2 cups Romano cheese, powdered or grated
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1 cup Parmesan cheese, powdered
Directions
Preheat grill to 450-500° F. - Rest oysters in fresh water for 20-30 minutes before shucking. Rinse thoroughly to wash away dirt, sand, and plant matter.
- In a small saucepot, melt butter then add Spiceology Black Magic and Creole blends. Whisk to combine then set to the side at room temperature.
- In a small bowl, combine both the Romano and parmesan cheeses. Blend well by hand and set aside.
- Using two fresh towels and an oyster knife, shuck all oysters and place on a baking sheet. When shucking, rest an oyster on a towel and cover with the second towel double layered up. Position the oyster so the back side and hinge are exposed in the towels. Gently work the tip of your oyster knife into the hinge, firmly torquing the knife clockwise and counter clockwise. The oyster should pop gently, allowing your oyster knife to slide inside. Gently slide the knife to the front of the oyster while pressing the blade along the top of the shell. This will release the oyster from the top foot.
- Place oysters on the half shell on the grill and dress each one with the compound butter. Let the oysters come to a light boil and the excess butter will run off and cause the grill to flame up. Once the flames die down, liberally sprinkle the parmesan and Romano cheese blend into each shell. The oysters will continue to cook. Top with more butter (which will cause a flame up) and remove from heat as you see them shrink slightly and the cheese melts. Garnish with more cheese and parsley.
- Maybe share with your friends and family, or enjoy before you cook them dinner.
