RECIPES

1. Gather the ingredients.
2. Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F.
   In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl.
3. Place the oysters on the half shell right over the hottest part of the grill. The oyster shouldn’t be cut loose from the shell as they can slip and fall right through the grill.
4. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes.
5. In a small bowl, mix together the grated Parmesan and Romano cheeses. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.

Here are a few tips to safely shuck an oyster and avoid hand injuries or cuts:

• Use a short knife or another thin-edged instrument for shucking. An actual oyster knife is great, which is nice because it has a guard around the blade to keep your hand from slipping, but a screwdriver (flathead, not Phillips), and even a table knife work as well. What’s needed is something with a thin edge that you can work between the shells, but that is also strong enough to pry open the shells.
• Have a kitchen towel or rag at hand to hold the oyster in place. Be aware that whatever you use will get stained and soaked in oyster juice.

• French bread is recommended, but any crusty bread will be a great accompaniment, as it can help soak up the oyster juices and make a tasty bite. For a different approach, use homemade cornbread.
• Homemade potato chips or potato wedges are also a neutral-flavored side dish that pairs well with the bold taste of grilled oysters.
• Vinegar-based coleslaw and salads dressed in citrusy vinaigrette are perfect sides for oysters.