Recipe courtesy of Chef Paul Lillakas
freshly shucked P.E.I. oysters
cup room temperature salted butter
cup packed finely grated Asiago cheese
cloves garlic, minced
tbsp finely chopped parsley
tbsp hot prepared horseradish
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.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in