Charbroiled Oysters

Patrick Johnson


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.

★★★★★ 1 vote
4 (assume 1 doz. per person)
1 Hr
10 Min



2 stick
unsalted butter, very soft
1 tsp
kosher salt
2 tsp
black pepper, freshly ground
8 Tbsp
pecorino romano
1/2 tsp
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


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.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #grilled, #oysters, #cajun

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