New Orleans Charbroiled Oysters Inspired by Drago's
A New Orleans restaurant-style charbroiled oyster dish features plump oysters cooked over high heat with a rich seasoned butter.
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Instructions
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Heat a gas or charcoal grill to high, ideally 500 F.
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Melt 4 ounces unsalted butter in a small saucepan, then combine it with 2 tablespoons chopped garlic, 1 teaspoon black pepper, and 1 pinch dried oregano.
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Place 18 large oysters on the half shell directly over the hottest part of the grill, ensuring they remain attached to their shells.
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Spoon seasoned butter over the oysters until some overflows and creates a small flame; cook for about 5 minutes until they puff and curl.
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In a separate small bowl, mix 1 ounce each of grated Parmesan and Romano cheeses.
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Top the cooked oysters with the cheese mixture and 2 teaspoons chopped parsley, then serve immediately on the shells.