From: Chef Kelly Wangard, The Steakhouse at the Paso Robles Inn, San Luis Obispo, CA. Yield: 6 oysters. 6 large oysters 3 cloves garlic, minced 2 Tbsp. butter, melted ¾ cup (6 oz.) beer 6 heaping Tbsp. Parmesan cheese Place oysters on grill preheated to highest temperature (or heat oysters in 450°F oven for about 5 minutes). When opened, pry off top shell. Mix garlic and butter; spoon a bit into each oyster shell. Add 2 Tbsp. (approximately) of beer to each oyster. Top ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.