Charbroiled oysters
Source of Recipe
Drago's
Recipe Introduction
This dish from Drago's is one of the best things to eat in the New Orleans area.
I don't even like oysters, but I love these.
List of Ingredients
1 lb. butter or margarine, softened
3 Tbs. finely chopped fresh garlic (do not use the stuff in the jar)
2 tsp. Italian seasoning
1 tsp. black pepper
3 dozen oysters on the half shell
1/4 cup grated Parmigiano and Romano cheese
1 Tbs. chopped parsley
Recipe
1. Mix butter, garlic, Italian seasoning, and pepper.
2. Heat up the grill and put oysters on the half shell right over the hottest part. Don't
underestimate the heat.
3. Put enough of the seasoned butter on each oyster that some of it will drizzle over
the side of the shell and flame up. (This gives the dish its distinctive smoky flavor.)
Baste with seasoned butter. Sprinkle a generous amount of grated cheese and parsley
on top of each oyster. Oysters are done when they become plump and the juices
bubble.
Makes 36.
NOTE: Shucking oysters is a pain. As a short cut, I have done the following: Buy a quart of shucked oyster in its own juice
(easy to get in S.E. Louisiana). Go to a seafood restaurant and ask for a few dozen oyster shells. They will be glad to get rid of them. Boil the shells to get them clean. Put your oyster on the shells & follow the above recipe.
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