Friday, March 20, 2009

Charbroiled Oysters Recipe

Drago’s Style

Oysterman says: "OMG - You need to try this"!!!

The Sauce:

1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
1/2 cup Parmesan Cheese (grated, not from a can)
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley

Whisk together all ingredients.

For the Oysters:

1 Dozen Large freshly shucked Oysters on the half shell (preferrably Chesapeake Bay oysters)
1 Recipe of the Sauce, above
Parmesan cheese to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges

Mix ingredients together.

Heat grill until very hot.

Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

Top each with a generous portion of the sauce, enough to fill up the shell.

When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Parmesan cheese.

Let the Oysters go until the sauce on the edges of the shells gets nice and brown.

Garnish with minced Parsley (Or not says Oysterman - Just keep 'em coming).

Serve while still sizzling with Lemon wedges and fresh bread.

Note: The more sauce that oozes onto the plate the better for mopping up with the bread.


The Parmesan Cheese Dusting
Pictures from Drago's restaurant in New Orleans.

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