Morehouse Chargrilled Oysters
Serving Size: 2-4
Ingredients
- 1 dozen oysters, cleaned and shucked (keep in the cupped shells)
- 3 tablespoons mayonnaise
- 4 teaspoons Creole seasoning (2 teaspoons if store-bought; adjust to taste)
- 2 tablespoons parsley
- 1 teaspoon lemon zest
- 1 tablespoon minced garlic
- 1 heaping tablespoon Morehouse Prepared Horseradish (or Atomic Horseradish for extra spice)
- ¼ cup grated Pecorino Romano
- 2 tablespoons butter, divided into small pieces
Instructions
1. Make the Horseradish Mayo Mixture
- In a small bowl, combine:
- 3 tablespoons mayonnaise
- 4 teaspoons Creole seasoning
- 2 tablespoons parsley
- 1 teaspoon lemon zest
- 1 tablespoon minced garlic
- 1 heaping tablespoon horseradish
- Stir until smooth and fully combined.
2. Prepare Oysters
- Arrange the cleaned and shucked oysters upright on a foil-lined baking sheet.
- Place a small piece of butter on each oyster.
3. Grill or Bake Oysters
- Preheat grill or oven to 500°F.
- Cook oysters 5–7 minutes until the butter is melted and sizzling.
- Spoon the horseradish mayo mixture evenly over the oysters and cook 3–4 more minutes until hot and bubbling.
- Sprinkle with ¼ cup Pecorino Romano and cook 2–3 more minutes until melted and lightly crusty.
- (Optional) For extra browning, broil 1–2 minutes.
4. Serve
- Transfer oysters to a platter, keeping them upright.
- Serve immediately while hot.
