New Orleans Charbroiled Oysters & 3 Piers "Jacked Up" Oysters

New Orleans Charbroiled Oysters

Ingredients

• 4 ounces 3 Piers Herb butter
• 4 ounces 3 Piers Garlic butter,
• 2 tablespoons finely chopped garlic
• 1 teaspoon freshly ground black pepper
• 1 pinch dried oregano
  
• 12 large oysters, freshly shucked on the half shell
• 1oz grated Parmesan cheese
• 1oz grated Pecorino Romano cheese
• 2 teaspoons finely chopped parsley

3 Piers "Jacked Up" Charbroiled Oysters

Ingredients

• 4 ounces 3 Piers Herb butter
• 4 ounces 3 Piers Garlic butter,
• 2 tablespoons finely chopped garlic
• 1 teaspoon freshly ground black pepper
• 1 sliced jalapeno
  
• 12 large oysters, freshly shucked on the half shell
• 1oz grated pepperjack
• 1oz grated cotija cheese
• 2 teaspoons finely chopped parsley

Directions

1. Preheat grill to high heat (500°F).

2. Melt both butters in a small saucepan. Mix with chopped garlic, black pepper, and oregano.

3. Place oysters on the half shell over the hottest part of the grill, keeping them attached to the shells.

4. Spoon seasoned butter over each oyster.

5. Grill for about 2 minutes, until oysters puff up and edges curl.

6. Mix grated cheeses in a small bowl.

7. Top oysters with cheese mixture and 2 teaspoons chopped parsley or one slice of jalapeno. 

8. Close lid and let cheese melt.

    

9. Serve immediately on the shells with crusty bread.