Submitted by David Glazerman, Executive Chef

Fiddleheads in Oyster Bay, NY soon to be renamed Jack Halyards

Char Grilled Oysters

Ingredients:

1 pound of unsalted butter at room temperature
1 tablespoon of fresh ground pepper
1 cup of grated Pecorino Romano cheese
1 teaspoon of cayenne pepper
½ teaspoon of white pepper
2 oz. Lemon juice
2 tablespoons chopped parsley
24 Oysters- shucked, juices reserved

Preheat grill to high.

Mix first 7 ingredients together in a mixing bowl until well blended. Cover and set aside in the refrigerator. When the grill is nice and hot, lay down the oysters pouring reserved juices over the oysters. When the oysters start to bubble around the edges, top each oyster with 1 teaspoon of the reserved butter and close the lid. Cook for a minute or so until the butter melts. Carefully remove from the grill and serve.

2 servings

Pairs well with the Suhru Riesling