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Instructions The Aphrodisiac Cookbook The next best alternative to raw. Oyster aficionados Marie and Richard tested this recipe too, reaffirming in the process the oyster's aphrodisiac power over them: "Oysters take us back to our

Grilled Oysters with Herb Chevre and Parma Ham 2 Portions 12 oysters, shucked (see note) 150g soft chevre 3 tbsp mixed fresh herbs, finely chopped (chives, tarragon, dill, chervil) freshly ground pepper 6 slices of Parma ham 12 sprigs of chervil Mix the chevre, herbs and pepper together until well

Directions: In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire for about 2 minutes, until the edges of the oysters curl. Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten

this is delicious, and so easy, no shucking required

Oysters Butter Salt & Pepper Parmesan Cheese Chopped Green Onion New Orleans Grilled Oysters Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters. They make a great appetizer. So easy and so delicious, a local New Orleans tradition. 6 fresh

Grilled Oysters 12 oysters per person salt and pepper melted butter lemon wedges hot pepper sauce (Tobasco) Worcestershire sauce Clean oysters thoroughly to remove any mud from the shells. Use either a grill topper (i.e. wok) or heavy foil with several holes punched through it on the grill grate.
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Grilled Oysters