Acme Chargrilled Oysters

• 24 oysters, freshly shucked (on the half shell)
• 4 sticks salted butter
• 2 bunches green onions, chopped fine
• 20 cloves fresh garlic, pureed
• 1 teaspoon crushed red pepper
• 3 tablespoons fresh thyme, chopped fine
• 3 tablespoons fresh oregano, chopped fine
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worchestershire sauce
• 2 tablespoons Creole seasoning
• 2 oz white wine
• 8 oz Romano cheese, grated
• 1 loaf French bread

1. Method:
2. Sauce
3. Butter garlic sauce should be prepared just prior to grilling the oysters. In a large saute pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
4. In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.
5. Grilling Oysters
6. Pre-heat grill to 350u0b0. Once at 350u0b0, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.

oysters, butter, green onions, garlic, red pepper, fresh thyme, fresh oregano, lemon juice, worchestershire sauce, creole seasoning, white wine, romano cheese, bread

Taken from www.epicurious.com/recipes/member/views/acme-chargrilled-oysters-52956041 (may not work)