|Photo courtesy of The Roosevelt Hotel|
|Photo courtesy of YouTube|
4 tablespoons finely grated Parmigiano-Reggiano
1-2 tablespoons heavy cream
a pinch of salt
freshly ground white pepper
6 oysters, shucked and on the half shell, liquor drained
Preheat a covered grill - wood, charcoal or gas - to high heat.
Mix cheese, cream, salt and pepper, until a thick paste forms. Place a rounded teaspoon of filling on each oyster. Don't worry that it sits on top of the oyster - it will melt down on the grill. Places oyster shells directly on the grill, close the top and let grill/roast for 3-5 minutes, or until cheesy topping is bubbling and golden brown. These can also be prepared under the broiler.
Makes 6; can easily be doubled.