• Tommy Centola

Char Broiled Oysters

Updated: Jan 4

This dish is the best new oyster dish to come out of New Orleans

in many years. The dish was originated at Drago’s restaurant in

Metairie, a suburb of New Orleans. This dish is so popular; it has

shown up on many menus in the New Orleans area. It is a great dish

when entertaining outside. Just be careful, they are addicting.

2 sticks Butter soften

3 tablespoons Garlic chopped

¾ teaspoon ground Black pepper

½ teaspoon Italian Seasoning

1 ½ dozen Oysters on the half shell

¼ cup Parmesan Cheese grated

2 ½ teaspoons fresh Parsley chopped

Mix butter, garlic, pepper, and Italian Seasonings together in a

bowl. Heat a grill, either gas or charcoal, and put the oysters still

in their shell over the hottest part of the grill. Spoon enough of the

seasoned butter over the oysters so that some of it will over

flow into the fire and flame up a bit. The oysters are ready when they puff and

get curly on the edges. Sprinkle the Parmesan cheese and parsley on

top. Serve on the shell immediately with hot French bread to soak up

the sauce.

Enjoy!!!

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