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 vote5
Comments:
Serves:
4 (assume 1 doz. per person)
Prep:
1 Hr
Cook:
10 Min
Method:
Grill
Ingredients
-
SAUCE
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2 stickunsalted butter, very soft
-
1 tspkosher salt
-
2 tspblack pepper, freshly ground
-
8 Tbsppecorino romano
-
1/2 tspcayenne
-
1/2 tspwhite pepper
-
2 Tbspitalian parsley, minced
-
1 tspworcestershire sauce
-
1 Tbsphot sauce
-
OYSTERS
-
4 dozoysters, freshly shucked
-
·pecorino romano for finish
-
·italian parsley, minced for garnish
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·lemon wedges for serving
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·crusty french bread
How to Make Charbroiled Oysters
- Mix together all of the ingredients for the sauce.
- 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. - 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.
- Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
- Serve while still sizzling with Lemon wedges and fresh bread.
