Drago-style Chargrilled Oysters

[drsvelte]

I just finished shucking about six dozen salty Louisiana oysters to make Drago's chargrilled oysters (OK, it was more like 7 or 8 dozen - halfta have a few raw ones. ).

Here's an easy but good recipe for this great dish: http://www.nolacuisine.com/2006/03/1...oyster-recipe/

Over the years I've built up a supply of extra-large oyster shells that have been thoroughly cleaned and sanitized. Into these I drop 2 or 3 freshly shucked oyster meats (depending on size) and then the topping mix. This way seems a little more efficient than to have a whole lotta shells on the grill, some with just tiny oysters. Bon appetit!

[kathydwells]

OMG....sounds delish!!!!! Wish I was there to eat them!!!! YUMMY!!!!!

[Franny]

My mouth is watering!! What time should we come over????

[Arkiehawg]

I make a very similar recipe but clarify the butter recipe and place it in a squirt bottle then "apply" it to the oysters! Watch the flame ups! But Oh MY!!!!

So yummy....

[LeBoeuf]

Drago's is one of my all-time favorite restaurants! My parents gave each of us a quart of fresh shucked oysters as one of our Christmas presents. (Can you tell I live in SE Louisiana!!!) I fried the entire quart the other night and have been eating fried oysters for two days straight!

[drsvelte]

Well, I did my Drago oysters. I tried a few on an outdoor grill, but couldn't get the browning and crisping I wanted on the top of the oysters. So I re-grouped, and loaded all my oysters (with sauce) onto shells on a baking sheet. Put the sheet in a 500 degree oven 'till the oysters started to curl. I then switched the oven to broil and moved the pan up a rack. This nicely crisped the tops.

We ate all five dozen.

[SWGB]

Sounds mouth watering, but no offense gotta have my apalach oysters.

[rapunzel]

Yummy. Drago's