Jeff Tunks' Charbroiled Oysters Recipe

Charbroiled Oysters

Acadiana Restaurant


For the butter mixture:

  • 2 quarts butter substitute, preferably Whirl
  • ¼ cup Parmesan cheese, grated
  • ¼ cup Romano cheese, grated
  • 1 tablespoon fresh garlic, minced
  • 2 teaspoons garlic, granulated
  • 1 teaspoon white pepper

For the cheese mixture:

  • 1 pound Parmesan cheese, grated
  • 1 pound Romano cheese, grated

For the oysters:

  • 24 large oysters, freshly shucked and disconnected from shell

A cheesy, buttery, and crispy oyster recipe from Southern Chef Jeff Tunks. He serves this aphrodisiac dish at his restaurant Acadiana — perfect for Valentine's Day or any other special meal.  


For the butter mixture:

Combine all of the ingredients together in a mixing bowl and reserve.

For the cheese mixture:

Mix all ingredients together in a mixing bowl and reserve.

For the oysters:

Preheat oven to 400 degrees. Place the raw shucked oysters on a sizzle plate or a baking sheet with a raised edge. Whisk the butter mix and scoop 1 ½ ounces of it on top of each oyster, then cover each oyster with the grated cheese mix.

Bake for 5-8 minutes, or until you can just start to see the cheese browning. Remove the oysters from the oven. Set the oven to broil and place the oysters under the broiler until they darken in color to a golden brown. (Be careful to keep an eye on them because they will burn fast.) Remove and enjoy. 


Calories per serving:

1,507 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 147g 226%
  • Carbs 10g 3%
  • Saturated 92g 460%
  • Fiber 0g 0%
  • Trans 5g
  • Sugars 1g
  • Monounsaturated 38g
  • Polyunsaturated 6g
  • Protein 41g 82%
  • Cholesterol 460mg 153%
  • Sodium 1,288mg 54%
  • Calcium 956mg 96%
  • Magnesium 66mg 17%
  • Potassium 331mg 9%
  • Iron 7mg 41%
  • Zinc 24mg 159%
  • Phosphorus 836mg 119%
  • Vitamin A 1,262µg 140%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 1mg 38%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 23µg 6%
  • Vitamin B12 22µg 367%
  • Vitamin D 3µg 1%
  • Vitamin E 4mg 18%
  • Vitamin K 12µg 15%
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