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Three Recipes: Anna Maria’s Grilled Oysters

Wescott Bay oysters being grilled over a campfire
By Anna Maria de Freitas

One of my favorite ways to prepare oysters is grilled. Here are three different ways to prepare them:

Parmesan & Prosciutto 

  • 12 oysters
  • ½ c grated Parmesan
  • 12 slices of Prosciutto or Pancetta
  1. Over a hot fire, heat oysters until they begin to open. Shuck. 
  2. Sprinkle parmesan and place a piece of prosciutto or pancetta on the oyster. 
  3. Cook over hot fire until the edges of the oyster begin to curl and cheese is melted!

Garlic & Butter

  • 12 oysters
  • 1 Tbsp minced garlic
  • 4 oz melted butter or ghee
  • ¼ c mixed fresh herbs (parsley, thyme and tarragon)
  • ½ c grated Parmesan
  1. Over a hot fire, heat oysters until they begin to open. Shuck. 
  2. Combine garlic and butter together and divide between oysters.
  3. Sprinkle with fresh herbs and parmesan. 
  4. Cook over hot fire until the edges of the oyster begin to curl and cheese is melted!

 Oysters Rockefeller

  • 12 oysters
  • 1 Tbsp minced garlic 
  • 1 cup chopped fresh spinach
  • 1 c chopped watercress, kale, arugula or rocket, stems removed
  • 1/2 c chopped shallots 
  • 4 oz melted butter or ghee
  • 1/4 c dry breadcrumbs
  • 1 Tbsp Pernod 
  • ½  tsp hot pepper sauce, more or less to taste
  • 1/4 cup freshly grated Parmesan cheese
  1. Over a hot fire, heat oysters until they begin to open. Shuck. 
  2. Melt butter in skillet on grill. Add shallots and garlic and sweat until translucent. Add pernod and pepper sauce. Add greens – gently wilt. Season to taste. Remove from heat. 
  3. Divide filling between oysters.
  4. Sprinkle with parmesan and bread crumbs. 
  5. Cook over hot fire until the edges of the oyster begin to curl and cheese is melted!

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