Marco Schnackenberg

Marco Schnackenberg

Marco Schnackenberg
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The secret to this dish, a chargrilled homage to Gulf oyster houses, is a knockout garlic-herb butter.Recipe: Grilled Oysters

The secret to this dish, a chargrilled homage to Gulf oyster houses, is a knockout garlic-herb butter.Recipe: Grilled Oysters

Chargrilled Oysters 1 stick butter, room temperature or melted 2 cloves garlic, grated 2 tablespoons lemon juice (~1/2 lemon) 1 teaspoon Worcestershire sauce 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated salt, pepper and cayenne to taste 1 tablespoon parsley, chopped 12 oysters on the half shell 1/2 cup pecorino romano or parmigiano reggiano (parmesan), grated 2 tablespoons parsley, chopped

Chargrilled Oysters 1 stick butter, room temperature or melted 2 cloves garlic, grated 2 tablespoons lemon juice (~1/2 lemon) 1 teaspoon Worcestershire sauce 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated salt, pepper and cayenne to taste 1 tablespoon parsley, chopped 12 oysters on the half shell 1/2 cup pecorino romano or parmigiano reggiano (parmesan), grated 2 tablespoons parsley, chopped