By Katrina Steeves
The Tide & Vine Oyster Company

Makes 2 dozen oysters

Any small-to-medium sized oysters would work in this recipe. Make sure to check the Ocean Wise ( or SeaChoice ( website for most sustainable choices when purchasing the oysters.

24 shucked oysters (see Note, below), each placed back into a half shell

1/2 cup unsalted butter, at room temperature

2 tbsp extra virgin olive oil

2 dashes Worcestershire sauce

1 slender red chile pepper, seeds removed and finely minced

1 clove garlic, finely minced 1 tbsp chopped fresh parsley

1/2 cup finely grated Parmigiano-Reggiano or similar cheese

1/2 cup finely grated Asiago or similar Cheese

Note: If you are an under-practiced shucker, you can cheat by placing the unopened oysters on the grill for one to two minutes. Remove the oysters and you should be able to shuck them with minimal resistance.

In a small bowl, whisk together the butter, oil, Worcestershire sauce, chile pepper, garlic and parsley; set aside. In another small bowl, combine the 2 cheeses; set aside.

Preheat a gas grill on medium for at least 10 minutes. Spread an equal amount of the seasoned butter onto each oyster. Sprinkle each oyster evenly with the cheese mixture. Place each oyster, cheese-side up, onto the grill. Cook until the cheese melts or the edges start to bubble, about 5 minutes. Remove from the heat and enjoy. (Take care not to overcook the oysters; if they start to shrink or curl, remove them from the heat immediately.)