charbroiled oysters

Name: Charbroiled Oysters
Prep time: 1 h
Cook time: 10 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: ## SAUCE; 2 stick(s) unsalted butter, very soft; 1 teaspoon(s) kosher salt; 2 teaspoon(s) black pepper, freshly ground; 8 tablespoon(s) pecorino romano; 1/2 teaspoon(s) cayenne; 1/2 teaspoon(s) white pepper; 2 tablespoon(s) italian parsley, minced; 1 teaspoon(s) worcestershire sauce; 1 tablespoon(s) hot sauce; ## OYSTERS; 4 doz - oysters, freshly shucked; - pecorino romano for finish; - italian parsley, minced for garnish; - lemon wedges for serving; - crusty french bread

(1 RATING)

24 Pinches 2 Photos

Patrick Johnson

Kingwood, TX

Updated on Oct 8, 2013

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.

Rate

prep time 1 Hr

cook time 10 Min

method Grill

yield 4 (assume 1 doz. per person)

Ingredients

SAUCE
2 sticks unsalted butter, very soft
1 teaspoon kosher salt
2 teaspoons black pepper, freshly ground
8 tablespoons pecorino romano
1/2 teaspoon cayenne
1/2 teaspoon white pepper
2 tablespoons italian parsley, minced
1 teaspoon worcestershire sauce
1 tablespoon hot sauce
OYSTERS
4 doz - oysters, freshly shucked
- pecorino romano for finish
- italian parsley, minced for garnish
- lemon wedges for serving
- crusty french bread

How To Make charbroiled oysters

Step 1

Mix together all of the ingredients for the sauce.

Step 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.
Step 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.
Step 4

Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
Step 5

Serve while still sizzling with Lemon wedges and fresh bread.
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