BBQ Stuffed Oysters

We are always saying we learn new ideas from our students and this dish was introduced to us by Gloria from Chicago. She had discovered it on a trip to New Orleans and so we just had to try it out!

Ingredients 

18 large oysters, freshly shucked in the half shell.

120g unsalted butter

3 cloves garlic 

Pinch of oregano

50g Parmesan cheese grated

50g Pecorino cheese grate

2 sprigs of finely chopped parsley 

1 teaspoon of ground black pepper

Method

Place all the prepared oysters on a tray ready for their filling. Pour the oyster juice into a suitable mixing bowl. Add all the ingredients to the bowl and mix thoroughly. Using a small spoon, carefully add a portion of the mix to each oyster topping up as appropriate. 

Prepare the BBQ. I added Irish turf for extra effect. Once hot and smoky, carefully add each stuffed oyster to the BBQ. Leave for 10 minutes or until cooked. Serve sizzling hot with a dry white wine or champagne.