Char-Broiled Oysters, A New Orleans Seafood Favorite

Basket of char-broiled oysters covered in butter and cheese

Char-Broiled Oysters , Oh So Good!

Today I want to spotlight an excellent New Orleans eatery, Drago’s Seafood Restaurant, located downtown at 2 Poydras Street. Drago’s has been in business since 1969 and has maintained a reputation of fresh, delicious seafood especially their famous char-broiled oysters.  These oysters are arguably the best in town, with many restaurants around often imitating but never duplicating their flavor. They are cooked in their shell on a hot grill with a tasty garlic, butter, and herb sauce brushed over and dusted with a Parmesan/Romano cheese blend. Just add a little lemon juice, grab a cold Abita beer and you’ll be set! I guarantee you will be in food heaven! If you can’t get to New Orleans, than make your own!

 

Makes 18 Drago’s Charbroiled Oysters(Courtesy of Dragos Seafood Restaurant)

Prep Time: 15 minutes  Cook Time: 5 minutes  Total Time: 20 minutes

Ingredients:

8 ounces (2 sticks) softened butter,  2 tablespoons finely chopped garlic,  1 teaspoon black pepper , Pinch dried oregano,  1 1/2 dozen large, freshly shucked oysters on the half shell,  1/4 cup grated Parmesan and Romano cheeses, mixed,  2 teaspoons chopped flat-leaf parsley

Preparation:

Heat a gas or charcoal grill.   In a medium bowl, mix butter with garlic, pepper, and oregano.   Place oysters on the half shell right over the hottest part.   Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.   The oysters are ready when they puff up and get curly on the sides, about 5 minutes.  Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

If you can’t wait to go downtown than I would recommend Superior Seafood at 4338 Saint Charles Avenue. They are located only 3 blocks away from Southern Comfort and has an oyster bar that offers a really good version of Drago’s chargrilled oysters, as well as Rockefella and Beinville

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