Acme Chargrilled Oysters


Recipe courtesy of Acme Oyster House

Serves 4

  • 24 oysters, freshly shucked (on the half shell)
  • 4 sticks salted butter
  • 2 bunches green onions, chopped fine
  • 20 cloves fresh garlic, pureed
  • 1 teaspoon crushed red pepper
  • 3 tablespoons fresh thyme, chopped fine
  • 3 tablespoons fresh oregano, chopped fine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worchestershire sauce
  • 2 tablespoons Creole seasoning
  • 2 oz white wine
  • 8 oz Romano cheese, grated
  • 1 loaf French bread

Acme Chargrilled Oysters

Click image to enlarge


Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.

In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.

Grilling Oysters

Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.

Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add 1 teaspoon of butter sauce to the top of each oyster. 


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