Char Broiled Oysters
- Tommy Centola
- Mar 1, 2012
- 1 min read
Updated: Mar 21, 2021
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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