Chargrilled Oysters

I love oysters in every form:  raw, steamed, broiled, fried, in soups, in dressing.  But chargrilled are my most favorite way. 

Here's a recipe from Drago's in New Orleans.   If you don't think you like oysters, try this version.  I bet you'll fall in love with them like I did!

Drago’s Style Charbroiled Oysters Recipe

The Sauce:
1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
Whisk together all ingredients.

For the Oysters:
1 dozen large freshly shucked oysters on thehalf shell
1 recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges
Mix together all of the ingredients.

Heat a charcoal or gas grill until very, very hot.  Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

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 tablespoon 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.

Note: The more sauce that oozes onto the plate the better for mopping up with the bread.  Also, don’t be as foolish as me and just make half a dozen, 3 dozen is more like it.