- 6 oysters, freshly shucked (on the half shell)
- 1/2 (modified down from 2) sticks salted butter
- 1/4 bunches green onions, chopped fine
- 3 cloves fresh garlic, pureed
- 1/4 tsp crushed red pepper
- 1 tsp fresh thyme, chopped fine
- 1 tsp fresh oregano, chopped fine
- 1/4 tbsp fresh lemon juice
- 1/2 tsp Worchestershire sauce
- 3/4 tsp Creole seasoning
- 1/2 Tbsp white wine
- 1 oz Romano cheese, grated
- French bread (points not included below)
Sauce
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 1/2 stick of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.
Grilling Oysters
Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle a bit of the butter garlic sauce on top of each oyster (reserving a bit less for topping them just before serving). Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.
Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add a little of butter sauce to the top of each oyster.
Makes 2 servings, 10 WW PointsPlus (not including bread)
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