Recipe courtesy of Tommy Cvitanovich at Drago’s Seafood Restaurant in New Orleans
- 1 cup of unsalted butter
- 2 tablespoons finely chopped garlic
- 1 teaspoon of fresh ground black pepper
- ¼ teaspoon of dried oregano
- 18 Fryingpan Cove oysters, shucked on the half shell
- 1 ounce grated Pecorino Romano cheese
- 1 ounce grated Parmesan cheese
- 2 teaspoons coarsely chopped parsley
- Fire up your gas or charcoal grill, full tilt, 500 F. We use a wood fire for a little extra smoke.
- Melt the butter in a saucepan.
- Add pepper, oregano and garlic to the melted butter. Reserve in a bowl.
- Grate your Parmesan and Pecorino Romano into a separate bowl and mix with chopped parsley. Set aside.
- Put your oysters on the grill. We like to use a smoker tray, like this one from Chris Demant at Grills by Demant so the oysters can be easily removed from the grill, but tongs will do.
- Ladle the butter mixture over each oyster. Flare-ups are expected.
- Watch as the edges of the oysters begin to curl; you are getting close (4 or 5 minutes).
- Top with your cheese and parsley mixture and serve in the shells with crusty bread to sop. We always top ours with a dash of Woodberry Kitchen’s Snake Oil hot sauce.
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