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New Orleans Styled Chargrilled Oysters

Smoky, buttery, and briny, these chargrilled Gulf oysters are a true coastal indulgence. Topped with Parmigiano, Pecorino, fresh parsley, and a squeeze of lemon, they capture the perfect balance of richness and freshness. The open flame adds irresistible depth and char, making this an elegant yet simple recipe ideal for entertaining or savoring by the grill with a glass of crisp white wine.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 –3 dozen Gulf oysters preferably shucked
  • ½ cup Parmigiano Reggiano grated
  • ½ cup Pecorino Romano grated
  • Handful of fresh parsley chopped
  • Juice of 1 lemon
  • 2 sticks of butter melted
  • Salt and freshly cracked pepper to taste

Method
 

  1. Light your charcoal and allow it to heat until the coals are glowing red with a light layer of white ash.
  2. Shuck the oysters. Keep as much of their natural liquor in the shell as possible. Arrange them on a tray so they’re stable and ready for the grill.
  3. In a medium bowl, combine the Parmigiano Reggiano, Pecorino Romano, chopped parsley, a squeeze of fresh lemon juice, salt, and pepper.
  4. Toss gently with a fork to keep the cheese light and fluffy. Set aside.
  5. In a small saucepan or heatproof container, melt the butter over low heat. Stir in fresh thyme, rosemary, and minced garlic. Set aside.
  6. Place the oysters directly on the grates. Make sure your oysters are close together and touching.
  7. Sprinkle each oyster generously with the cheese mixture.
  8. Ladle the melted butter over the oysters. Be fast, you do not want your oysters to pop or cook too long.
  9. Sprinkle more of the cheese mixture over the top to your preference. The oysters are done when the cheese is melted, lightly golden, and the edges of the oysters start to curl. 2-3 minutes.
  10. Remove the oysters with tongs, transfer them to a platter, and serve with toasted bread.