MISSISSIPPI KITCHEN DELIGHTS

BY SEAN VARONE

Chargrilled Oysters

ld wives’ tales caution against eating oysters from month’s lacking the letter R. Watery shellfish or even a nasty case of food poisoning could befall one who doesn’t heed this warning. Of course these tales are from times before refrigeration and awesome ice chests, so Gulf Coast residents can feel safe eating oysters year round. Isle Dauphine oysters are great farmed oysters from the Alabama coast. They’re available in Rouse’s seafood section. Pick up a pint or two and make some chargrilled oysters! This appetizer is impressive, fun, and easy to prepare. Just make sure to try one before you bring the tray to your guests!

1 stick unsalted butter, softened not melted

2 cloves garlic, minced

1/8 tsp white pepper

1/4 tsp Cajun seasoning or rub

2 tbsp chopped parsley

O2 tbsp grated Parmesan cheese, plus extra for topping

Splash of lemon juice

Pinch of salt

Few cracks of black pepper

Ceramic shells or oyster dishes for grilling

1 pint Gulf oysters or a dozen shucked, save the shells if you don’t have oyster dishes.

HERE’S WHAT YOU DO

1. Mix everything except the oysters into the softened butter. Make sure ingredients are evenly distributed throughout and taste for flavor. You may need more lemon juice or salt or even Cajun seasoning. This is a compound butter, so you can also form the mixture into a stick using Saran Wrap. It would be great on steaks or any grilled vegetables, but we’re using it on fresh oysters.

2. Place an oyster into each shell. You can double up if they’re smaller oysters.

3. Place on 450 degree grill and cook covered for 2 mins.

4. Add a generous dollop of the butter mixture to each sizzling oyster and grill, covered, for a couple more minutes.

5. Finish with more grated Parmesan while the oysters are still on the grill.

6. Place oysters in their “shells” atop a platter covered in rock salt and serve hot. The hotter the better! Don’t wait on these to cool down.