Oysters are a bit expensive where I live. That makes broiled parmesan oysters a special treat at my table. Whether these broiled parmesan cheese oysters are being served as appetizer or entree, the only downside is that there is never enough.
Set oven broiler on high
Tools: double boiler with steamer insert, oyster opener
Oysters (as many as you desire)
Pat of butter for each oyster
1 teaspoon parmesan cheese for each oyster
To Open Oysters, use a double boiler with a steamer insert and lid. Add at least 3" of water to the broiler, making sure that the water does not touch the steamer insert. Cover and bring to a boil.
While bringing water to a boil, scrub oyster shells and place in the steamer insert. When water has come to a boil and is steaming, place the insert in the boiler pot. Cover and allow to steam about 5-6 minutes. Remove steamer insert.
Toss any shells that did not open, they are dead one. The shells are hot. Using a hot pot holder or thick drying towel, hold a shell in your left hand (vice versa if you are left handed) and pry open the oyster with an oyster opener in the right hand. If you do not have an oyster opener, you can use a flat screw driver. Clean out any broken shell pieces from the opened shell. Cut away the muscle that is attached to the shell.
Place each open shell with its oyster in a heavy bottom skillet. Top each oyster with parmesan cheese. Then top with the pad of butter. Place oysters under the broiler for 1-2 minutes, until the cheese is lightly browned.. (Note: If you have an electric oven, place the oysters under the broiler when the heating element is on. Watch carefully for browning and be careful not to over cook.)
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