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Oysters Céleste (heavenly oysters)

Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

"traditional draggo's grilled oysters with a little Texas twist" Vincent, you'll want to roast off your peppers, then squeeze them through a mesh, so no seeds or flesh

 1 dozen fresh gulf oysters, ice cold
 1 tbsp butter garlic sauce, see recipe
 ½ cup parmesan cheese, grated fine
 ½ cup romano cheese, grated fine
 2 tsp flat leaf parsley, chopped fine
 ⅓ cup manchengo cheese, grated fine
 6 drops roasted fresh cowhorn, serrano or cayenne pepper juiceroast and smash through a strainer
Butter Garlic Sauce
 1 lb unsalted butter, very soft
 1 tbsp lemon juice, fresh squeezed
 1 tsp black pepper, coarse ground
 1 tsp white pepper, fine ground
 1 tbsp granulated garlic
 3 tbsp garlic, minced
 1 pinch oregano
 2 pinches basil
 ⅛ tsp cayenneor to taste
Butter Sauce
1

For Butter Sauce: Combine butter with spices well.

2

Place oysters on the half shell right over the hottest part or grill or in heated cast iron oyster pan. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. Finish with roasted peppers drops.

3

The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan, Romano, manchego and the parsley on top.

4

Serve on the shells immediately with hot French bread and an ice cold Jax beer.

Nutrition Facts

2 servings

Serving size