24 Oysters, Freshly Shucked (on the half shell)
1lb Salted Butter
2 bunches Green Onions, chopped fine
20 toes Fresh Garlic puree
1 tsp Crushed Red Pepper
3 tbsp Fresh Thyme, chopped fine
3 tbsp Fresh Oregano, chopped fine
2 tbsp Fresh Lemon Juice
1 tbsp Worcestershire Sauce
2 tbsp Creole Seasoning
2 oz White Wine
8 oz Romano Cheese, grated
1 loaf French bread
Sauce: Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sautée pan, add 2 sticks of butter and place over a medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool). Add remaining butter and sauce. Blend until butter is folded into the sauce. Final product should be creamy consistency.
Grilling Oysters: Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise. Ladle ½ an ounce of the butter garlic sauce on top of each oyster.
Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Top with a ¼ ounce of grated Romano cheese. Allow cheese to melt.
Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add ½ ounce of butter sauce to the top of each oyster. Serve immediately with warm French bread for dipping.
Serves 4/ Makes 24 oysters.
Acme Oyster House
3000 Veterans Memorial Boulevard
Metairie, LA 70002
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