Oysters with Parmesan-Chilli Butter
30 g grams butter
1 garlic clove, minced
2 tsp teaspoons Worcestershire sauce
5 ½ tsp teaspoon hot chilli sauce
2 tsp teaspoons lemon juice
½ tsp teaspoon smoked paprika
12 oysters, shucked
2 tbsp tablespoons grated Parmesan cheese
1 tbsp tablespoon finely chopped chives
1
On a side burner or stove top heat the butter, garlic, Worcestershire sauce, hot chilli sauce, lemon juice, and smoked paprika in a saucepan over high heat. Leave the mixture to simmer for 2 to 3 minutes.
2
Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber® Q® barbecue, set up your barbecue with a convection tray and a trivet.
3
Place a teaspoon of the butter mixture over each oyster and top with a sprinkle of the grated Parmesan cheese.
4
Carefully place the oysters on the barbecue and cook over indirect medium heat, with the lid closed, until the juices start to bubble, 5 to 10 minutes.
5
Remove the oysters from the barbecue and garnish with a sprinkle of the finely chopped chives.
Ingredients
30 g grams butter
1 garlic clove, minced
2 tsp teaspoons Worcestershire sauce
5 ½ tsp teaspoon hot chilli sauce
2 tsp teaspoons lemon juice
½ tsp teaspoon smoked paprika
12 oysters, shucked
2 tbsp tablespoons grated Parmesan cheese
1 tbsp tablespoon finely chopped chives