Food Culture of the South
Photo by: James Smith
Serves 8 to 12
4 tablespoons room-temperature salted butter
4 tablespoons chopped parsley
2 garlic cloves, minced
2 tablespoons grated Parmesan
2 tablespoons panko
2 dozen oysters, shucked in shells
2 lemons, zested and quartered
- Prepare the compound butter: In a food processor or stand mixer fitted with paddle attachment, combine butter, parsley, garlic, parmesan, and panko until a smooth consistency is reached. Set aside.
- Make the oysters: Prepare a charcoal (or gas) grill. Arrange oysters in a cast- iron pan and top each with ½ teaspoon compound butter. Grill over high heat, covered, until oysters are barely cooked through, about five minutes. Sprinkle lemon zest over top. Serve with lemon quarters and grilled bread.