Burner02 wrote:Frank,
I have shucked them and placed them on the grill un-opened in the past. Now I'm lazy, I have porcelain shells and use processed oysters. For the most part less mess and just as good. I top them with a mixture of graded parmigiano reggiano, Italian parsley, fresh lemon juice, Old Bay, diced tasso (spicy Cajun ham) and garlic butter.
Probably will have a re-run on Fri night.
Wait, Dan. You’re telling me I can go to Publix and buy a quart of pasteurized oysters, use the metal shells and they’ll taste as good as if I shuck them (or close enough)?
Good lord, man, that’s a damn game changer.