Mix the butter with the garlic
, pepper and oregano.
Heat a gas or charcoal grill
and put oysters on the half shell
right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano
and the parsley
on top. Serve on the shells immediately with hot French bread.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.