This Charbroiled Riviera Oysters recipe on the half shell combines freshly shucked chargrilled oysters with garlic, butter, and cheese that captivates your palate and leaves you craving more.
Chargrilled Oysters Recipe
This grilled oysters recipe on the half shell is one of my favorite things to eat when in New Orleans.
I decided to put a little Texas cowboy twist on the traditional recipe grilled oyster recipe by cooking gulf oysters in a dutch oven over open fire.
Besides, what can go wrong with garlic, butter, cheese, and oysters! I first cooked these in Port Aransas, Texas using what i had on hand at the beach, and I usually always have garlic, butter, and cheese.
This recipe was featured on RFD-TV’s The American Rodeo Tailgate Party on The Cowboy Channel.
Oysters – I use fresh gulf oysters for this recipe but you can use any freshly-shucked oyster.
Unsalted Butter – Use unsalted butter for this recipe. It will balance the salt bed below.
Garlic – Because garlic is life.
Pecorino Romano grated cheese – This is a nutty-flavored, hard cheese is made from sheep’s milk. You can also use parmesan if you have that on hand.
Monterey Jack Cheese – This soft cheese is made from cow’s milk. It is buttery in taste and yellow and white in color.
Rock Salt – Rock salt is a type of salt with a higher level of minerals. It serves as a bed to place the oysters on while cooking.
Kosher Salt – This salt will be mixed within the garlic and cheese mixture. You may or may not need this.
- Find the freshest oysters. I make this recipe with freshly-harvested oysters from the gulf.
- Make sure to add enough salt to the bottom of your dutch oven to keep the oysters level while you cook.
- Don’t forget to loosen the oyster from the bottom before placing on the salt in your pan. This way it’s easier to eat later.
How to make Charbroiled Oysters
Redneck Riviera Oysters
- 12 each gulf oysters
- 1 stick unsalted butter(softened)
- 2 cloves garlic(minced)
- 2 tbsp pecorino romano grated
- 1/4 cup monterey jack cheese
- 1 lb rock salt
- kosher salt to taste
- Preheat your dutch oven or conventional oven to 425°.
- Combine butter, garlic, pecorino romano, and salt then mix.
- Pour 1/4" of rock salt it the bottom of a dutch oven (or sheet pan if cooking in oven).
- Shuck oysters removing top shell. Be sure to loosen oyster from bottom shell with the oyster knife.
- Arrange oysters on dutch oven and lightly press into rock salt to keep oysters from tipping.
- Spoon the mixture onto each oyster and cover. Let mixture melt 1-2 minutes.
- Sprinkle jack cheese on and cover. Cook 4-5 minutes until cheese is melted and begins to brown.