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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups hickory chips, soaked in water |
rock salt |
1 dozen oysters on the half shell, drained |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup butter or margarine, softened |
2 tablespoons finely chopped green onion |
2 tablespoons finely chopped fresh parsley |
3 tablespoons cornflake crumbs |
3 tablespoons grated parmesan cheese |
fresh parsley sprigs |
Directions:
1. Prepare charcoal fire in grill, and let burn 10 to 15 minutes. Sprinkle wet hickory chips over gray-white coals. Cover grill with lid.
2. Sprinkle a thin layer of rock salt in an aluminum foil-lined 13- x 9- x 2-inch pan. Arrange oysters (in shells) over rock salt; sprinkle oysters with 1/8 teaspoon salt and pepper.
3. Combine butter, green onion, and chopped parsley; dot each oyster with butter mixture. Combine cornflake crumbs and cheese, and sprinkle over butter mixture.
4. Place pan on grill 4 inches from hot coals and wet hickory chips. Cover grill with lid. Grill 20 minutes or until crumbs are browned and oyster edges curl. Garnish with parsley sprigs.
5. Note: Rock salt is used to hold shells upright and to keep oysters hot.
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