- 1 pound unsalted butter
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced garlic
- 1 1/2 tablespoons Emeril's Original Essence
- 1/4 cup chopped parsley
- 3 dozen raw oysters in their shells
- 3/4 cup grated Parmigiano-Reggiano
- 3/4 cup grated Pecorino-Romano
- Crusty French bread, for serving
Combine the butter, olive oil, garlic, and Essence in a medium saucepan over mediium heat and cook until the butter is melted and the garlic just begins to sizzle. Remove from the heat and set aside until cooled slightly. Stir in the parsley.
Using an oyster knife, shuck the oysters, leaving the oyster nestled in the side of the shell that is more cup-shaped. Make sure to sever the muscle attaching the oyster to the shell.
Preheat a grill to high.
Working in batches, place the oysters on the grill and spoon about 2 teaspoons of the butter-garllic mixture over each oyster. Top each oyster with a pinch of Parmesan and a pinch of Romano. Close the grill and cook until the butter sizzles and the oysters puff up, 5 to 6 minutes. Using tongs, remove the oysters from the grill and serve on platters with lots of French bread for dipping.
- Dish Type: Appetizer
- Cuisine: Cajun/Creole
- Cooking Method: Grilling
- Occasion: Any
- Effort Level: Moderate