Chargrilled Oysters With Artichoke Garlic Cream Sauce Recipes

Steps:

• Sweat the onions and garlic in the butter for 2-3 minutes. Add the white wine and reduce until mostly evaporated.
• Add the chopped artichoke hearts and cook for 2-3 minutes.
• Add the Cream and reduce until slightly thickened; add the romano cheese.
• Add the worcetsershire, hot sauce, and lemon juice. Season to taste with salt and cayenne.
• Makes enough sauce to generously cover 1 dozen Oysters.
• To Grill the Oysters:.
• Heat a gas or charcoal grill until very hot. Place the oysters on the grates, grill until the liqour in the shells starts to bubble. Top each with the above sauce. Grill on high until sauce gets very bubble and reduces, and the edges are nicely browned. Serve with lemon wedges and grilled Ciabatta (brushed with Extra Virgin Olive Oil, salted, grilled, then rubbed with a garlic clove)to soak up sauce.

Steps:

• For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use.
• For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
• For the oysters: Preheat the grill until it is very hot, about 400 degrees F.
• Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
• Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
• Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.
• Serve with grilled bread to soak up the juices and butter!