· By Scott Pescheret
Chef Dennis: Garlic Oysters
- 12 Oysters fresh oysters opened before use
- 2 tbsp garlic fine chop
- 4 ounces butter
- 1 tsp Italian Parsley fine chop
- ¼ tsp granulated onion
- ⅛ tsp black pepper
- 1 tbsp Romano cheese grated
In a heavy saucepan, place butter and garlic and simmer over low heat for 7-10 minutes.
Remove from the heat and add all the seasonings except the Romano cheese.
Place garlic butter into a small bowl and refrigerate until butter is semi-solid, mixing occasionally to keep the garlic well-blended throughout the mixture.
Clean the oysters under running cold water to remove all of the dirt. Discard any open oysters as they are dead and not safe to eat.
Find the shortest thick bladed screwdriver you have and wash it thoroughly. Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the "hinge" at the back of the oyster and rotate the handle to pry open the oyster. At this point, you'll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell.Run the knife under and over to but release the oyster from the shell. Then turn the oyster over in the shell. ***Do Not Dump Out the Liquid in the Oyster!!
Place the opened oysters on a cutting board or baking sheet until they're all open and ready to fill with the garlic butter.
Spoon a small amount of the garlic butter over each oyster on a half shell, then sprinkle with Romano cheese.
Place Oysters on a baking sheet, then into a preheated 400-degree oven for 15-20 minutes or under the broiler for 3-5 minutes.
Place any of the butter that has drained from the oysters back over them before serving.
Serve and enjoy!