Chargrilled oysters are a treat and one of my favorite splurges when we go out for a special occasion. But I’ve always been too intimidated to make them at home. I thought mastering the dish would take a lot of time and special equipment. But recently, my husband and I were invited to our friend Glen St. Martin’s house, where he treated us to a lovely meal that included these delicious delicacies. He taught me a secret: Rather than using hard-to-find or expensive specialty oyster cookware, cook the oysters in a standard muffin tin. The recipe truly takes about 30 minutes. Glen was happy to share this recipe, and I thought it would make the perfect dish for this Valentine’s Day menu.
Servings: 2 (About 18-24 oysters)
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8 tablespoons homemade clarified butter (or store-bought ghee)
3 cloves minced garlic
1 pint raw oysters
½ cup fresh grated
Parmesan cheese
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2 (6 cup) muffin tins
Crusty French bread for serving
- Place clarified butter and minced garlic in a microwave-safe cup. Heat on high for 20 to 30 seconds. Remove from the microwave.
- Using a slotted spoon to scoop out the oysters, place 1 to 2 oysters into each individual cup in the muffin tin. Spoon a couple of teaspoons of the garlic butter over each of the oysters. Set them aside.
- Heat the grill to 450 degrees. Place the filled muffin tins directly on the hot grill and cook until the oysters just begin to curl up on the edges, about 4 to 5 minutes.
- As the oysters are grilling, heat your broiler to high. As soon as the oysters have begun to curl up along the edges, remove the muffin tins from the grill.
- Cover the oysters with grated Parmesan cheese. Place them under the hot broiler for 30 to 45 seconds, or until the cheese has just melted and turned golden. Remove the oysters from the broiler. Serve with lots of crusty French bread.
This article was originally published in the February 2023 issue of 225 magazine