Article published November 03, 2009
Drago’s Charbroiled Oysters
1/2 pound butter, softened
2 tablespoons finely chopped garlic
1 teaspoon black pepper
Pinch dried oregano
11/2 dozen large, freshly-shucked oysters on the half shell
1/4 cup each grated Parmesan and Romano cheese, mixed
2 teaspoons chopped Italian parsley
Mix butter with the garlic, pepper, and oregano. Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.
Yield: 18 oysters
Source: Drago's Restaurants, New Orleans
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