Name: Charbroiled Oysters
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 1 to 2 servings
Ingredients: 4 cups butter-flavored oil; 1 3/4 cups white wine; 1/2 cup dried parsley; 1/4 cup lemon juice; 1 tablespoon granulated garlic; 1/2 tablespoon ground white pepper; 1/2 tablespoon salt; 1/2 tablespoon Louisiana hot sauce; 1/2 tablespoon Worcestershire sauce; 1 dozen oysters; One 9-inch loaf French bread; 6 tablespoons grated Parmesan

Directions

Special equipment:

an immersion blender

For the garlic butter: Combine the oil, wine, parsley, lemon juice, granulated garlic, white pepper, salt, hot sauce and Worcestershire sauce in a 1-gallon container. Use an immersion blender to mix until blended well, about 2 minutes. Store the garlic butter in a 24-ounce squeeze bottle for easy application.
For the charbroiled oysters: Prepare a charcoal pit or gas grill so that two-thirds of the grill is very hot and one-third of the grill is unheated. As the grill is heating up, shuck the oysters and place on a bed of ice to stay cold if the time of cooking is not imminent. Slice the French bread lengthwise and apply 1/2 cup garlic butter to each side. Place the shucked oysters on the hot side of the grill. Apply 1 tablespoon garlic butter to the top of each oyster. Cook until the oysters begin to bubble around the edges, about 5 minutes, then apply 1/2 tablespoon Parmesan to each and grill for 1 more minute. (Each oyster will cook at a varying rate due to the thickness of the shell and size of the oyster.) As each oyster finishes, move the oyster to the cold side of the grill or to a serving plate. Toast the French bread on the grill for 30 seconds on each side. Cut each half into fourths. Serve the char-broiled oysters with the garlic bread.