New Orleans Drago’s Charbroiled Oysters Recipe

July 23, 2021Van
Blog post

Prep time: 25 minutes

Cook time: 5 minutes

Serves: 36 Oysters

The most delicious dish from my recent trip to New Orleans was the charbroiled oysters!  It truly lives up to the claim that it’s “the best single bite of food in New Orleans”  This amazing oyster dish is very unique to New Orleans, it was invented by Tommy Cvitanovich in 1993 at one the most famous restaurants in New Orleans: Drago’s Seafood.  It became so popular, they’re now served all over the city, Acme Oyster House and Felix’s Restaurant & Oyster Bar are two other restaurants famous for charbroiled oysters.

This recipe is adapted from Tommy Cvitanovich’s original recipe. The key to replicating Drago’s amazing flavor requires a very hot grill. Load it with lump charcoal and be prepared for fiery flare ups when that delicious butter drips below the grates. This cooking method creates the juiciest, most unique oysters around. I was always a fan of Oysters Rockefeller, but after my trip to New Orleans , I’ve learned that “Oysters Drago” are the way to go! Make sure to buy a lot of oysters and have some help shucking. I guarantee that your guests will be hungry for more. Serve with a baguette so you when the oysters are gone, everybody can still enjoy mopping up that savory sauce. Watch my short Instagram video here

New Orleans Drago's Grilled Oysters Recipe

New Orleans Drago's Grilled Oysters Recipe

New Orleans Drago's Grilled Oysters Recipe

New Orleans Drago's Grilled Oysters Recipe

Print Recipe

New Orleans Drago's Charbroiled Oysters Recipe

  • Prep time: 25 minutes
  • Cook time: 5 minutes
  • Serves: 36 Oysters

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Ingredients

  • 36 Large Oysters, freshly shucked on the half shell
  • 12 oz Salted Butter (3 sticks)
  • 5 Garlic Cloves, pressed or finely minced
  • ½ Teaspoon Ground Black Pepper
  • ⅛ Teaspoon Dried Oregano
  • 1 Cup Grated Parmesan Cheese (or half Parmesan half Romano)
  • 3 Tablespoons Chopped Parsley

Method

  • 1)

    Pre-heat your gas or charcoal grill to high heat. In a sauce pan, add 12 oz Salted Butter, 5 pressed Garlic Cloves, ½ Teaspoon Ground Black Pepper, ⅛ Teaspoon Dried Oregano melt the butter on medium heat, bring to a slight simmer then turn off heat. In a separate bowl, combine 1 Cup freshly Grated Parmesan Cheese, 3 Tablespoons Chopped Parsley and set aside.

  • 2)

    When your grill is very hot, carefully place the oysters on the grill. With a large & long spoon add about 2 Teaspoons of the Butter mixture into each oyster – the grill will flare up, so take precautions. Oysters cook very quickly, they’re done when they start to get curly on the sides (4-5 minutes)

  • 3)

    Plate the oysters, the butter in the oysters should be bubbling. Add a generous Teaspoon of the cheese mixture to each oyster, the residual heat should melt the cheese. Drizzle any leftover butter over the oysters. Serve immediately with slices of French baguette. Enjoy!

↓ Supplies to make this recipe ↓

 










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