Nädala retsept: Grilled P.E.I. Oysters with Garlic Asiago Butter

PAUL LILLAKAS

Hands on time: 30 minutes

Total Time: 30 minutes

Makes: 24 servings

Tip: Keep oyster on a sheet pan with a double layer of damp paper towel to keep them from shifting while moving.

Ingredients:

24 freshly shucked P.E.I. oysters

1/4 cup room temperature salted butter

1/2 cup packed finely grated Asiago cheese

2 cloves garlic, minced

2 tbsp finely chopped parsley

1 tbsp hot prepared horseradish

1/2 tsp freshly cracked black pepper

In bowl, stir together butter, Asiago, garlic, parsley, horseradish and pepper.

Add butter by heaped teaspoon into each oyster halfshell.

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.

Shucking Tip: Gathering the correct tools is the key to safely shucking oysters at home. Use a thick kitchen towel to protect your hand and a good quality oyster knife (I recommend the Swissmar Shucker Paddy Oyster Knife) to pry the shell open at the narrow end (known as the “hinge”). Slide the knife along the top shell to detach it and loosen the oyster from the bottom shell with the tip of the knife.