Entirely too much sauce and probably a little too much cheese, as well. What a waste of 2 dozen oysters. I tried this recipe before serving it to guests, thank goodness. Comparing this recipe to the Acme grille doysters is like comparing apples to oranges.
Exceptional recipe. We reduced qty of lemon by 25%. The green onions, thyme and oregano truly need to be finely chopped to small flake size. Cheese should be freshly grated and also very fine as well. We placed oysters directly on hot bed of charcoals, and sauced each oyster immediately and it crisped the shells beautifully - Acme style. We also mixed some parmesan into cheese - but not much. Make sure to have plenty of french bread to sop the juices. This recipe might deserve 5 stars. It's the real deal.