Celebrate National Oyster Day with a recipe by SOCU of Mobile
Happy National Oyster Day! Here in the Deep South, we love our oysters. But if getting to your favorite restaurant, or to SOCU Southern Kitchen and Oyster Bar for Chef Erica Barrett’s charbroiled oysters is difficult these days, we have good news for you. The Mobile-native and chef — who started her lifestyle and food brand in 2012, opened SOCU last year and who has gained national buzz from being featured on Shark Tank and CNBC’s The Profit — is allowing us to bring her recipe to you! So now you can enjoy Barrett’s charbroiled oysters at home.
When things improve, or if you’re in the Mobile area, drop in to SOCU for Barrett’s other favorites, from Fried Lobster Deviled Eggs to Oprah’s Favorite Shrimp & Grits. Barrett focuses on seafood and elevated Southern standards for a reinvention of classic Southern traditions.
Chef Erica Barrett's
2 cups grated Parmesan cheese
2 tablespoons old bay
1 bunch Italian parsley, chopped
Garlic Finishing Butter:
1 stick unsalted butter
1 cup fresh lemon juice
1/4 cup white wine
1/2 cup hot sauce, such as the Louisiana brand
1/2 cup Worcestershire sauce
1/4 cup chopped garlic
24 oysters, shucked on the half shell
For the cheese topping: Mix the Parmesan, old bay and parsley in a bowl and reserve for later use.
For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
For the oysters: Preheat the grill until it is very hot, about 400 degrees.
Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.