Created in the Big Easy, this recipe truly lives up to that name because it packs a big punch and is a super easy-to-make-and-eat dish that has quickly become an alternative to traditional chargrilled oysters, which are made on a half-shell. Rather than the shell, you will use a slice of French bread. One side is dipped in a sauce and the oyster is placed on top of the sauce then dressed up with cheese and green onion.

The dry side of the bread is placed directly on the grill over indirect heat. When these are done, the bottom of the bread is firm and crisp, so folks can simply pick the treat up off a platter and chow down. Below you will find the oyster and special sauce recipe.  Enjoy, Cher!

Ingredients

(Makes around 2 dozen)

24 to 48 raw oysters, depending on size
1 long loaf French bread, enough to slice 24 1-1/2- to 2-inch-thick pieces
For sauce
3/4 pound butter
6 garlic cloves, minced
1 tablespoon hot sauce, or to taste
3 teaspoons white vinegar
3 tablespoons molasses
1/2 teaspoons paprika
3 teaspoons Worcestershire
1/4 cup chopped fresh parsley
Salt, to taste
Pepper, to taste
To top and assemble
1 pound to 3/4 pounds cheese, grated
Creole seasoning, to taste
4 to 6 green onions, coarsely chopped
4 or 5 fresh lemons

Preparation

Shuck oysters, or buy them un-shucked.  Slice French bread on an angle, or bias, into 1/2-inch slices.

Make sauce: Combine butter, garlic, hot sauce, vinegar, molasses, Worcestershire in a bowl and cook over low heat just until the butter is melted. Wait 5 minutes, then add parsley, salt and pepper. Taste and adjust seasoning.

Pour sauce into a shallow side pan or bowl. Allow sauce to cool for about 10 to 15 minutes.  Place bread slices on sheet pans. Dip one side of bread slice into the sauce. Place it dry side down on the sheet pan. Continue until all slices are dipped. (Only dip one side, so that the bottom of the bread can get crisp and firm, making the oysters easier to manage.)  Lift oysters out of oyster liquid and allow to drip for a few seconds. Place an oyster on top of each bread slice. If oysters are small, put 2 on each slice. Sprinkle Creole seasoning on each oyster, to taste. Top each with a generous tablespoon of grated cheese. Sprinkle chopped green onions op top.  Preheat grill or oven to 350 degrees.

If using oven, slide sheet pans into oven and bake about 30 minutes, checking after 15 minutes.

If grilling, use indirect heat by pushing coals to other side of grill; then place bread directly on the grill. Close grill and allow to cook for about 30 minutes, checking after 15 minutes.  Oysters are done when bread just starts to brown and cheese bubbles. Oysters will be hot, so allow to sit for about 5 to 10 minutes before serving.

Squeeze a bit of fresh lemon juice on top and serve.

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