Warm olive oil in saucepan over low heat. Add minced garlic, black pepper, Italian seasoning and chopped parsley until well incorporated.

Pour mixture over softened butter and mix well.

Place shucked oysters on the half shell, top with butter mixture and put directly on a hot charcoal grill. Remove from heat as soon the butter is bubbling (or leave to cook a little longer for preferred doneness). Liberally sprinkle each oyster with combined cheeses and serve immediately with French bread.

Recipe adapted from Tommy Whaler (theoysterbed.com)