Grilled Oysters

Pour about 1/2” of rock salt on a serving platter. This will help hold the oysters level once they’re cooked.

Start with oysters that are all completely closed - i.e. still alive. If any of the oysters are open, throw them away - that means that they are dead and you want them to be as fresh as possible. After purchasing the oysters, keep them on ice in a bowl in the bottom fridge until ready to eat. Before shucking, wash and lightly scrub the oysters thoroughly in water to prevent grit from getting inside once you open them.

Start by using an oyster knife or a sturdy paring knife. Hold the oyster in a towel to make it easier to hold and to protect your hand. Put the point of the knife in the "hinge" of the oyster. Push and wiggle the knife further into the oyster until it feels firmly stuck in. Apply a turning/torquing pressure to the knife to gently pop open the oyster.

Being careful not to spill the juices, go around the oyster gently with the knife to completely open the oyster. Make sure you don't cut the meat of oyster. Pull gently until the shell pops completely open. Remove and discard the top shell. Run your knife under the oyster to release it, but leave it in the bottom shell.

Melt the butter in a small saucepan. Add the minced garlic and dried oregano and sauté for 2 to 3 minutes (Do not let the garlic brown). Remove from the heat. Pour a spoonful of the butter mixture on each oyster.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Arrange the oysters on the grill grate, balancing them between the bars so they don’t spill. Grill for 6 to 8 minutes, or until the juices are bubbling and the edges of the oyster meat curl slightly.

Using tongs, carefully transfer the oysters to the prepared serving platter (using the rock salt to balance the shells).

Before serving, sprinkle with grated parmesan and chopped parsley. The shells and juices will be very hot, so let cool slightly before eating. Enjoy!