All of our favorite things in one tasty package.
Horseradish Cheddar Grilled Oysters
Makes enough sauce for about 1 dozen oysters. We recommend grilling our "small" oysters, which are slightly larger than the oysters usually served on the half shell.
3 cups (8 ounces) sharp cheddar, grated
3 cups (8 ounces) parmesan, grated
2 teaspoons dry mustard powder
1 cup fresh breadcrumbs
1 tablespoon thyme leaves
3 tablespoons olive oil
2 tablespoons prepared horseradish
½ cup (1 stick) butter
2 tablespoons garlic, minced
1 teaspoon garlic powder
2 tablespoons hot sauce
1 tablespoon lemon juice
12 oysters, top shell removed
Salt and pepper to taste
Prepare a medium hot grill.
Mix the cheddar, parmesan and dry mustard powder and set aside.
Mix the breadcrumbs, thyme leaves, olive oil, and horseradish. Add salt and pepper to taste and set aside.
Melt the butter and mix in the garlic, garlic powder, hot sauce and lemon juice. Keep warm.
Place the oysters on the grill and top evenly with the cheese. Close the lid and cook until they begin to bubble, 5-6 minutes. (If the oysters pop and explode, turn the heat down.) Add the breadcrumbs and cook until browned, 2-3 minutes more. Top each one with a few spoonfuls of garlic butter and serve hot.