Grilled Oysters Rockefeller
Instructions:
- A light bread crumb topping matches well with the briny, seared oysters in this cocktail classic. After you’ve shucked the oysters, sit them in the larger half of their shells, the halves to which they were originally attached. Cook the oysters within minutes of shucking them. Makes 4 servings
- 3 tablespoons unsalted butter, melted and cooled
- 1⁄2 cup plain dried bread crumbs
- 2 scallions, minced
- 1 garlic clove, minced
- 2 tablespoons minced parsley leaves
- 2 tablespoons Pernod, Pastis, or other licorice flavored liqueur
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Several dashes of hot red pepper sauce, or more to taste
- 2 dozen large, fresh raw oysters in their shells, shucked
- 1 ounce Parmigiano Reggiano, finely grated
- Mix the butter, bread crumbs, scallions, garlic, parsley, liqueur, salt, pepper, and hot red pepper sauce in a medium bowl. Set aside.
- Divide the bread-crumb topping among the oysters; sprinkle each with some of the cheese.
- To grill: Preheat a gas grill for medium heat or build a medium-heat, wide, well-ashed coal bed in a charcoal grill. Place the grate on the grill about 4 inches over the heat. Place the oysters shell side down directly over the heat. Cover and grill until the cheese melts and the topping browns, about 5 minutes.
- To broil: Preheat the broiler, then lay the prepared oysters in their shells on the broiler rack. Set them about 6 inches from the heat and broil until the cheese melts and the bread crumbs brown a bit, about 4 minutes. Let stand at room temperature for 5 minutes before serving.