• Tommy Centola

Broiled Oysters

Updated: Jan 4

We are now in the last week of September. Oysters are starting to get better the further we get into the months with R in them. Here is a great dish for oyster lovers who don’t want to crank up their grill.

3 sliced thick-cut smoked Bacon, cut into 1/4-inch pieces

3 tablespoons Butter, divided

1/2 cup Onion, finely chopped

1/4 cup Red Bell Pepper, finely chopped

1/4 cup Green Bell Pepper, finely chopped

2 cloves Garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 tablespoon fresh Parsley, chopped

1 tablespoon fresh Chives, chopped

3 tablespoons Lemon Juice

1 teaspoon creole Seasoning

4 cups Rock Salt

12 Gulf Oysters

In a small skillet, add bacon, and cook on medium-high heat until crisp, about 8 minutes. Remove bacon from pan, and drain on paper towel. Set aside. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onion, and cook until soft and beginning to brown, about 3 minutes. Add bell peppers, and cook until soft, about 4 minutes. Add garlic, and cook just until fragrant. Transfer mixture to a medium bowl, and set aside. To onion mixture, add reserved bacon, remaining 2 tablespoons butter, cheeses, parsley, chives, lemon juice and Creole seasoning; stir to combine. Set aside, or cover, and refrigerate until ready to broil oysters (up to 1 day). Preheat broiler to 500 degrees. Using a rimmed baking sheet, pour rock salt to a depth of 1/4 inch. Place oysters on the half shell on prepared pan. Place 1 tablespoon reserved onion mixture on each oyster. Broil until bubbly and beginning to brown, about 4 to 5 minutes. Serve immediately.

Enjoy!!!

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