| butter | 2 | lb | | black pepper | 1 | TBL | | oysters | 6 | doz | | parsley | 3 | TBL |
| garlic | 0.5 | Cup | | oregano | 1 | TSP |
| Parmesan cheese | 1 | Cup | |
Directions:
Don't attempt this without freshly-shucked oysters and an outdoor grill.
This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat raw. Once you start eating these, you won't be able to stop.
2 lb. butter, softened
1/2 cup finely chopped fresh garlic
1 Tbs. black pepper
1 tsp. dried oregano
6 dozen oysters on the half shell
1 cup grated Parmesan and Romano cheeses, mixed
3 Tbs. chopped parsley
1. Mix butter with the garlic, pepper, and oregano.
2. Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
3. The oysters are ready when they puff up and get curly on the sides. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.
