Charbroiled Oysters
By
Patrick Johnson
@pwjohnso
1
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.
The compound butter is also awesome on steaks, chicken or as a bread dipper.
Rating:
★★★★★ 1 vote
Comments:
Serves:
4 (assume 1 doz. per person)
Prep:
1 Hr
Cook:
10 Min
Method:
Grill
Ingredients
- 2 stick
- unsalted butter, very soft
- 1 tsp
- kosher salt
- 2 tsp
- black pepper, freshly ground
- 8 Tbsp
- pecorino romano
- 1/2 tsp
- cayenne
- 1/2 tsp
- white pepper
- 2 Tbsp
- italian parsley, minced
- 1 tsp
- worcestershire sauce
- 1 Tbsp
- hot sauce
- 4 doz
- oysters, freshly shucked
- pecorino romano for finish
- italian parsley, minced for garnish
- lemon wedges for serving
- crusty french bread
SAUCE
OYSTERS
How to Make Charbroiled Oysters
- 1Mix together all of the ingredients for the sauce.
- 2Heat 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. - 3Top 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.
- 4Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
- 5Serve while still sizzling with Lemon wedges and fresh bread.
