0 Ratings
Recipe courtesy of Chef Paul Lillakas
- 24 Servings +
24 freshly shucked P.E.I. oysters
0.25 cup room temperature salted butter
0.50 cup packed finely grated Asiago cheese
2 cloves garlic, minced
2 tbsp finely chopped parsley
1 tbsp hot prepared horseradish
0.50 tsp freshly cracked black pepper
In bowl, stir together butter, Asiago, garlic, parsley, horseradish and pepper.
Add butter by heaped teaspoon into each oyster half-shell.
Heat grill to maximum heat setting. Carefully place oysters onto grill and cook, without moving, until the edges of the shell are golden brown and the oysters are bubbling. Serve immediately.
Tip: Keep oyster on a sheet pan with a double layer of damp paper towel to keep them from shifting while moving.
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