• People

    Serves 6

  • Prep Time

    25 mins

  • Grilling Time

    5 mins


the Ingredients

Summit Base Stainless Food Oysters 1932 1X1
  • Completed step 2 tablespoons butter
  • Completed step 1 shallot, finely chopped
  • Completed step 2 garlic cloves, finely chopped or grated
  • Completed step ½ cup chopped parsley
  • Completed step ½ chopped spinach
  • Completed step 2 tablespoons chopped tarragon
  • Completed step ¼ teaspoon salt
  • Completed step ¼ cup white wine
  • Completed step ¼ cup heavy cream
  • Completed step ½ cup grated parmesan, divided
  • Completed step ¼ cup panko breadcrumbs
  • Completed step 12 oysters, shucked
  • Completed step lemon wedges

Take Your Grilling Anywhere



  • Melt the butter in a medium frying pan over low heat on the stove or side burner of the grill.
  • Add the shallot and garlic and cook until softened and translucent, 3–4 minutes.
  • Add the parsley, spinach, tarragon, and salt. Cook until the spinach has wilted.
  • Add the wine and bring to a simmer. Cook until nearly all the wine has evaporated.
  • Add the cream and bring to a simmer. Cook until the cream has reduced by about half. Stir in ¼ cup of the parmesan cheese.
  • Remove the mixture from the heat and top each of the shucked oysters with about 1 tablespoon of the mixture.
  • Combine the remaining parmesan cheese and the breadcrumbs and sprinkle it over the oysters.
  • Adjust the top cooking grate to the bottom setting and preheat the IR broiler on high. Working in batches of six, broil the oysters until the breadcrumbs have toasted and slightly charred, 30 seconds to 1 minute.
  • Serve the oysters on a platter with the lemon wedges.

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