makes
18
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
18
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Topping mixture
- 85 g unsalted butter
- 85 g (3 oz) very thinly sliced prosciutto, cut into matchsticks
- 3 spring onions (scallions), trimmed, white parts minced, green parts thinly sliced on the diagonal
- Freshly grated zest 1 lemon (reserve zested lemons to use juice when serving)
Oysters
- 18 oysters in the shell
- ½ cup (55g /2 oz) freshly and finely grated Parmigiano-Reggiano cheese
- 1 shallot, minced
- 2½ tbsp chopped flat leaf parsley
- 1 baguette, for serving (optional)
You’ll also need: an oyster knife; a shellfish grilling rack (optional) 2 or 3 hardwood chunks or 1 cup hardwood chips, unsoaked (optional).
Instructions
- Set up your grill for direct grilling and heat to medium-high (204°C /400°F).
- Make the topping: Melt the butter in a small skillet. Add the prosciutto and spring onion (scallion) whites and saute until browned and crisp, 2 minutes. Let the mixture cool to room temperature, then stir in the lemon zest.
- Shuck the oysters, sliding the knife under each bivalve to loosen it from the bottom shell. Discard the top shell. Arrange the oysters in a shellfish rack so you don’t lose the juices. (Alternatively, balance the shells between the bars of the grill grate.) Place a spoonful of the prosciutto-butter mixture in each oyster. Top with a pinch of spring onion (scallion greens) and a sprinkling of Parmigiano-Reggiano cheese.
- Add the wood to the coals, if using. Place the oysters on their rack on the grill grate. Grill until the oysters are barely cooked and the juices are bubbling, 2 to 3 minutes. Serve at once, with a squeeze of lemon juice (optional).
- Meanwhile, for the bread, if using: Cut the bread into 2.5 cm x 2.5 cm x 12 cm strips (cut into long pieces first, then into strips). Direct grill until golden, 1 to 2 minutes per side. Use to soak up the juices.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
