Tonight’s dinner is Grilled Oysters; It Just Doesn’t Get Any Better! This authentic recipe for Drago’s charbroiled oysters can be found all over the internet. The original recipe was developed by Tommy Cvitanovich, who created the famous seafood restaurant in New Orleans. He knew some people were afraid to eat raw oysters. His thought was that charbroiling oysters would make some converts and produce a great menu item. And he was right! Dragos is a “go-to” restaurant when visiting New Orleans because of their grilled oysters.

If you are not a fan of raw oysters because of their texture or just because the thought of raw seafood makes you cringe, I guarantee you will love this recipe. How bad can a ladle of butter, garlic, and cheese be? Is it the healthiest thing you can eat? That is a discussion between you and your physician! I say anything goes in moderation!

As great as grilled oysters are, l saved a few oysters to eat raw. I love a tangy Mignonette Sauce so I provided that recipe also down below. And by the way; absolutely get yourself a good oyster-shucking knife. It will make all the difference in the world. (A screwdriver and a hammer just doesn’t work!) This is the knife that I used and it worked well.

My raw oyster sitting in a ***Mignonette Sauce*** with a dash of Louisiana Hot Sauce

Please let me know in the comments below how you enjoyed your oysters, whether grilled or raw. I hope you enjoy these recipes and as always, thanks for Spending Time in My Kitchen!

Oysters and Sauces

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Drago’s New Orleans Oyster Ingredients
1 Cup Unsalted butter
2 Tbl Chopped garlic
1 tsp Ground pepper
1 Pinch Dried oregano
18 Oysters
1/4 Cup Grated Parmesan
1/4 Cup Grated Pecorino Romano cheese
1/4 Cup Chopped Parsley
Mignonette Sauce
1/4 Cup Red wine vinegar
1/4 Cup Champagne vinegar
1 Tbl Small Shallot, minced
1/2 tsp Black pepper
1 Pinch Salt

Directions

Dragos Style
Heat grill to 500°
Melt butter in a small saucepan. Add garlic, pepper, and oregano.
When shucking the oyster, do not loosen the oyster entirely. Leave it so it is still attached so it doesn’t slide off the shell into the grill while you’re cooking
Place oysters on the grill. Ladle butter into the oyster so it fills it up. It’s ok if some butter falls into the grill and flames up. More flavor!
Cook oysters on the grill for about 8 minutes till puffy and the ends slightly turn up.
Combine the parmesan and romano cheeses. Top off the oyster with your mixed cheese. Cook for a few seconds longer so that the cheese gets bubbly.
Garnish with a pinch of parsley. Serve and enjoy!
Mignonette Sauce
Combine all the ingredients. Let sit in the fridge for 30 minutes. Shuck the oyster and top with sauce. Add a little of your favorite hot sauce if you like ’em spicy! Enjoy!