Serves 4
1 dozen freshly shucked oysters on the half shell
1 tablespoon minced garlic
1 stick unsalted butter
1 tablespoon fresh squeezed lemon juice
1 tablespoon flat leaf parsley, minced, plus extra for garnish
1 cup Pecorino Romano cheese, grated
1loaf thick, crusty bread (optional)
Uncooked rice (to stabilize oysters)
Combine the garlic and butter and melt in a small saucepan over low heat. Add the lemon juice and parsley; stir to combine. Nestle the oysters in a shallow casserole that’s been filled with rice (to keep them from tipping over while broiling). Spoon the butter mixture into each oyster and top with approximately a tablespoon of the cheese. Broil at 550 degrees for 5 minutes, or until the cheese is brown and bubbly. Garnish with parsley and serve immediately. Use crusty bread to mop up the garlic sauce.
