Grilled Oysters with Garlic‑Paprika Butter and Parmesan

• rock oysters↗12
• bread pieces

  for serving (optional)

• butter↗60g

  room temperature

• parsley↗1 ч. л.

  leaves

• Parmesan↗50g

  grated

• garlic cloves↗2

  minced

• lemon juice1 ст. л.
• cayenne paprika↗1 ч. л.
• smoked paprika↗2 ч. л.
• onion powder1 ч. л.

Step-by-step instructions

1. 1

   In a small bowl combine softened butter, chopped parsley, grated Parmesan, minced garlic cloves, lemon juice, cayenne paprika, smoked paprika, and onion powder. Mix well into a homogeneous paste. Shape it into a cylinder, wrap in cling film, and chill in the refrigerator—this butter will keep for up to a week in the fridge or up to three months in the freezer.

2. 2

   Light the grill and wait until the charcoal becomes white‑hot. Place the prepared oysters on a damp kitchen towel, curved side down, and cover with another towel to create a “sandwich.” Using an oyster knife, carefully open each shell, remove the top half, and keep the meat in the lower half.

3. 3

   Place a tablespoon of the prepared butter on each oyster. Transfer the oysters to the grill rack, meat side up, and grill for 6 minutes until the butter bubbles and begins to brown slightly. Serve, if desired, with toasted bread pieces to soak up the flavorful juice.