Char-Broiled Oysters
Recipe type: Appetizer
Cuisine: Cajun, Creole
  • 4 sticks of butter
  • 4 or 5 cloves of garlic, minced (or crushed & beaten in a mortar & pestle)
  • Raw oysters – Lots of ‘em. You can get them un-schucked in a sack, or shucked in a bucket filled with oyster liquor. How many? Well, that’s up to you. The more you get, though, the more of the other ingredients you need to have on hand.
  • Fresh ground black pepper – to taste
  • Tabasco or Crystal Hot Sauce – to taste
  • About ¼ to ½ cup of Parmesan Cheese (we love lots on our oysters!)
  • ¼ cup fresh chopped parsley
  • An Oyster Bed (either the large or small)
  1. In a small saucepan, melt a stick of butter at low heat. Add generous amounts of the following: fresh chopped garlic, Louisiana Hot Sauce, fresh lemon juice, and green onions (the green onions act as “flavor catchers” in this intensely poignant sauce!). Bring up the heat a bit to a simmer. Add a splash or two of whatever (good) beer you may have open. Beer pairs so well with Louisiana oysters! This sauce says, “WOW!” Adjust to your liking. Just remember that it should zing!
  2. Preheat oven to about 450.
  3. Add sauce to each compartments of the Oyster Bed. Add an oyster to each compartment. Top with grated hard cheese (Romano or Parmesan) and a touch of chopped parsley for looks. Cook at 450 until the cheese is bubbly.
Recipe by The Catholic Foodie at