Casamento’s Charbroiled Oysters

Name: Casamento's Charbroiled Oysters
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: Coarse rock salt, for pan; 12 bluepoint oysters, on the half shell; 2 tbsp. unsalted butter, melted; 1 ⁄ 4 tbsp. finely chopped parsley; 1 tsp. Worcestershire sauce; 1 ⁄ 2 tsp. fresh lemon juice; 2 cloves garlic, finely chopped; Kosher salt and freshly ground black pepper, to taste; 3 ⁄ 4 cup grated Parmesan cheese; Hot sauce, preferably Tabasco, for serving

Serves
serves 2-4

TODD COLEMAN

These Parmesan-topped oysters can also be grilled. This recipe first appeared in our April 2013 special feature on New Orleans.

Ingredients

Coarse rock salt, for pan
12 bluepoint oysters, on the half shell
2 tbsp. unsalted butter, melted
¹⁄₄ tbsp. finely chopped parsley
1 tsp. Worcestershire sauce
¹⁄₂ tsp. fresh lemon juice
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
³⁄₄ cup grated Parmesan cheese
Hot sauce, preferably Tabasco, for serving

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Instructions

Step 1

Heat broiler to high. Line a baking sheet with rock salt about 1⁄4" deep. Nestle oysters onto bed of rock salt. Mix together butter, parsley, Worcestershire, lemon juice, garlic, salt, and pepper in a bowl. Place about 1 tsp. butter mixture over each oyster and top with 1 tbsp. cheese; broil until tops are browned, 3-4 minutes. Serve with hot sauce.

Heat broiler to high. Line a baking sheet with rock salt about 1⁄4" deep. Nestle oysters onto bed of rock salt. Mix together butter, parsley, Worcestershire, lemon juice, garlic, salt, and pepper in a bowl. Place about 1 tsp. butter mixture over each oyster and top with 1 tbsp. cheese; broil until tops are browned, 3-4 minutes. Serve with hot sauce.