Ingredients
- 24 fresh oysters, scrubbed clean and kept on ice
- 1/2 cup Gin (good quality, but doesn’t need to be top shelf)
- 2 cloves garlic, minced
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh dill (or parsley if you prefer)
- Fresh cracked black pepper, to taste
- 1 cup grated Parmesan or Pecorino Romano
- Rock salt (for stabilizing oysters on the grill)
- Lemon wedges, for serving
Instructions
1. Prep the Oysters
Heat your grill to medium-high, about 450°F (230°C). Spread a layer of rock salt on a baking tray (this helps keep oysters steady while grilling). Shuck oysters, keeping the meat in the bottom shell. Discard the top shell.
2. Make the Gin Butter In a small bowl, whisk together Gin, garlic, melted butter, lemon juice, zest, and dill. Season with black pepper. (No salt needed — oysters and cheese bring plenty of brininess.)
3. Grill Place oysters carefully on the hot grill, either directly (if steady) or on the salt-lined tray. Spoon about 1 teaspoon of the Gin butter mixture over each oyster. Top lightly with grated Parmesan.
4. Char & Serve Close the grill lid and cook for 4–5 minutes, just until the edges of the oysters curl and the cheese is bubbling with a little char. Carefully remove from grill. Serve immediately with lemon wedges and maybe a chilled shot of Gin on the side for drama.
- Category: appetzers, seafood, NS Loyal, Recipes