ACME Chargrilled Oysters

I've sat at ACME many times and each time I query the shucker or someone behind the counter about the recipe. This is everything I have learned to date. I'll be making my sauce in advance which is what they do at ACME. All you need is the oysters and french bread!  Makes about a quart. ENJOY

Acme Chargrilled Oysters

Serves 2 to 4

Ingredients:

• 24 oysters, freshly shucked (on the half shell)

• 4 sticks salted butter

• 2 bunches green onions, whites and greens, chopped fine

• 20 cloves fresh garlic

• 1/4 cup of stock, seafood best but chicken vegetable or beef ok as well. 

• 1 teaspoon crushed red pepper

• 3 tablespoons fresh thyme, chopped fine

• 3 tablespoons fresh oregano, chopped fine

• 2 tablespoons fresh lemon juice

• 1 tablespoon Worcestershire sauce

• 2 tablespoons Creole seasoning

• 2 oz white wine

• 8 oz Romano cheese, grated

• 1 loaf French bread

Preparation:

Sauce

Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. 

Puree whites of onions and garlic with stock in small food processor. 

Add green onions, garlic and onion puree, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning to the melted butter. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook several minutes. Remove from heat and allow to cool for 3 minutes. Using a hand blender blend up the mixture until smooth and has no visible chunks of green onion.

In a large pot or mixing bowl (before the mixture is completely cool) combine the remaining butter with the sauce. Mix until butter is melted and folded into the sauce. Final product should have a creamy, smooth consistency. Note: Make sure that the sauce is well blended before dousing. This ensures the proper blend of butter and seasoning. Taste and add more lemon juice if too salty.

Grilling Oysters

Pre-heat grill to 350°. Once at 350°, 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.  A spray of water or use of a misting bottle, spraying around the oysters helps to steam the oysters and melt the cheese.

Once oysters begin to brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter lined with parchment. While still hot, stir well and ladle a liberal amount of the butter sauce over the oysters and serve immediately with warm French bread for dipping.  There should be a small puddle of the butter garlic sauce in the bottom of the serving platter.

Recipe courtesy of Acme Oyster House
Urban Cowgill
May 2025