Meatless Lenten Recipe - Char-Grilled Oysters

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mr_oystersToday’s recipe was shared by our fabulous chef, Jeff Young of The Catholic Foodie.

You’re not going to believe how good these things are. Really. I mean that. Whew, I’m getting hungry just thinking about them!

Oysters. Those ugly little things that, once opened, yield such soft delicious goodness. They bite too. Well, the cocktail sauce that Char and I prepare and use when eating raw oysters… that bites. But it is oh-so-good.

Next to raw oysters, these are our favorites. Char-grilled oysters. You’ve got to try them to believe it!

INGREDIENTS

* 4 sticks of butter
* 4 or 5 cloves of garlic, minced (or crushed & beaten in a mortar & pestle)
* Raw oysters – Lots of ’em. You can get them un-schucked in a sack, or shucked in a bucket filled with oyster liquor. How many? Well, that’s up to you. The more you get, though, the more of the other ingredients you need to have on hand.
* Fresh ground black pepper – to taste
* Tabasco or Crystal Hot Sauce – to taste
* About 1/4 to 1/2 cup of Parmesan Cheese (we love lots on our oysters!)
* 1/4 cup fresh chopped parsley
* 12 oyster shell halves or a metal muffin pan

DIRECTIONS

1. Make a sauce with the butter, minced garlic, and the black pepper in a sauce pan over medium-low heat. Cook only until the butter is melted and starts to bubble. Cut the heat and remove. We also add Tabasco or Crystal Hot Sauce to the pan while cooking. Add it to taste.
2. Fire up the grill. Heat to about 350 – 375.
3. Put oyster shells or muffin pan on the grill and spoon some of the garlic-butter sauce, just enough to coat the bottom of the shells / pan.
4. Add oysters to the shells / pan (if you are using a muffin pan you can add two (or three, depending on size) oysters in each cup. Spoon a bit more garlic-butter sauce over the oysters, careful not to cover completely.
5. Sprinkle Parmesan cheese over each oyster. It could be just a pinch (but we like lots!). Then sprinkle a bit of the chopped parsley on the oysters.
6. Grill for about 3 to 5 minutes. You are looking for the oysters to curl around the edges and “puff up” a bit.
7. Serve immediately!

I must confess that we often stand around the grill with our little seafood forks and attack the oysters as soon as they are ready. Those yummy little oysters often never make it to the plate! If desired, you could serve these is small, individual-sized glass bowls.

And then… Bon appetit! Enjoy!

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About Author

Lisa M. Hendey is the founder and editor of CatholicMom.com and the bestselling author of the Chime Travelers children's fiction series, The Grace of Yes, The Handbook for Catholic Moms and A Book of Saints for Catholic Moms. As a board member and frequent host on KNXT Catholic Television, Lisa has produced and hosted multiple programs and has appeared on EWTN and CatholicTV. Hendey hosted “Catholic Moments” on Radio Maria and is the technology contributor for EWTN’s SonRise Morning Show. Lisa's articles have appeared in Catholic Digest, National Catholic Register, and Our Sunday Visitor. Hendey travels internationally giving workshops on faith, family, and Catholic technology and communications topics. She was selected as an Elizabeth Egan Journalism Fellow, attended the Vatican Bloggers Meeting, the “Bishops and Bloggers” meeting and has written internationally on the work of Catholic Relief Services and Unbound. Hendey lives with her family in the Archdiocese of Los Angeles. Visit Lisa at www.LisaHendey.com for information on her speaking schedule or to invite her to visit your group, parish or organization.

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