Grilled Oysters with an ‘Nduja, Parsley and Parmesan Crumb

Place a small frying pan over a medium heat and add the ‘nduja until melted – a minute or so.

Add the breadcrumbs and fry for a moment, just until they’ve crisped up and absorbed the fat.
Remove from the heat and stir through the Parmesan and parsley, then set aside.

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium.

Prepare a baking tray with scrunched up foil on top, ready to hold the oysters.

Open the oysters by securing the oyster on a tea towel on a work surface with the round side facing downwards. Wrap the hand securing the oyster in another tea towel to protect it.

Place an oyster knife (or screwdriver) into the hinge of the oyster (the thin end) and work it in. When you feel a little give, you can twist the knife to release the hinge. Run the knife along the top of the shell to release the oyster. Take care to preserve any juices that are inside the oyster shells. Place the oysters on top of the scrunched up foil, saving the other shells.

Sprinkle the crumbs on top of the oysters and place them on the BBQ over direct heat. Grill the oysters until bubbling – no more than a few minutes.

Oysters are the ultimate quick and luxurious seafood, taking just minutes to cook on the grill. Take care not to overcook them – once the juices are bubbling, they’re done.