Recipe courtesy Brian Kern
8 oysters
1 stick butter, softened
1 tablespoon minced garlic
8 ounces finely diced tasso ham
1/2 cup grated Parmesan
Spice Mix, recipe follows
Shuck oysters. Combine the butter and garlic. Top each oyster with 1 tablespoon butter and 1 ounce of tasso, and sprinkle with Parmesan and pinch of Spice Mix. Grill over high heat until oysters curl and cheese melts.
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1 dozen oysters, shucked and on the half-shell
1/2 cup chopped parsley leaves
1/2 cup chopped green onions
Salt
Black pepper
3 lemons, juiced
1/2 pound smoked center-cut bacon
Place oysters on a large tray. Season oysters evenly with salt, pepper, and lemon juice. Top each shell with equal amounts of parsley and green onions.
More on Mother of the Pearl River Grilled Oysters Bruschetta
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1 1/2 cups popped popcorn
1 red onion, minced
1 celery rib, minced
1 tablespoon minced ginger
1/4 quarter habanero, minced
4 lemons, juiced
4 limes, juiced
2 tablespoons chopped cilantro
Salt and pepper
12 oysters, fresh, shucked just as guests are arriving, kept very cold
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