CHARBROILED OYSTERS
They say at Drago's in NOLA, "mother nature made the oysters, we just perfected them." A friend mentioned these oysters a few weeks ago and we decided to give the recipe a shot. We were not disappointed. Absolutely delicious! The compound butter is also awesome on steaks, chicken or as a bread dipper.
Provided by Patrick Johnson
Categories Seafood Appetizers
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Mix together all of the ingredients for the sauce.
- 2. Heat a charcoal or gas grill until very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes until they start to bubble and the edges curl. WARNING: The shells will crack, pop and even explode on this step. Keep children away and wear eye protection. As long as eyes are covered, the popping will not hurt.
- 3. 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 Pecorino Romano.
- 4. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
- 5. Serve while still sizzling with Lemon wedges and fresh bread.
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