Photo by Ben William

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yields

8 servings

    ingredients
  • 24 raw single oysters cleaned in shell
  • ½ cup fresh squeezed lemon juice
  • 1 tablespoon of pressed garlic
  • ½ cup olive oil
  • Salt and pepper to taste
  • 2 cups parmesan cheese, grated
steps
  1. Preheat oven to a low broil. Fill a stock pot ¼ of the way with water. Add oysters to the pot, cover, and put on high heat to steam the oysters. When the shells of the oysters start to open (about two minutes after water is boiling) remove the pot from the heat. When the oysters have cooled a bit, open the shells and arrange the oysters on the half shell on a baking sheet.
  2. To make the vinaigrette, mix the lemon and garlic together in a small bowl. Slowly add the oil, whisking constantly. Salt and pepper to taste.
  3. Spoon vinaigrette over the open oysters. Sprinkle shredded cheese over the oysters. Place in low broil oven until cheese is golden. Serve warm.
  • from the Zorza Family Recipe Files, Charleston, SC

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