Drago’s Charbroiled Oysters are a New Orleans MUST.
According to Drago’s website, “it all started back in 1993, when Tommy Cvitanovich, the second generation restaurant manager, decided to experiment with a sauce of garlic, butter and herbs. He brushed it on a fresh batch of oysters, then dusted them with a blend of Parmesan and Romano cheese and cooked them in their shell on a hot grill. The results were incredibly delicious—and a legend was born! Since then, these special oysters have become a favorite among Drago’s patrons and restaurant critics alike. On a busy day, their grills turn out more than 900 dozen Charbroiled Oysters a day.”
If you’re visiting NOLA, stop in Drago’s and have these Charbroiled Oysters! To be honest, just stick to the Charbroiled Oysters- they are extremely heavy and the rest of the food is … average.
Drago’s Charbroiled Oysters
- 32 oysters , on the half shell
- 1 cup butter
- 2 tablespoons finely chopped garlic
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup fresh grated parmesan cheese
- 1/4 cup grated pecorino romano chesese
- 1/2 cup finely chopped parsley
Heat the grill to med-high.
Melt butter with garlic and pepper in a large skillet.
Mix Parmagiano and Romano cheeses in a small bowl.
Spoon some of the melted butter mixture onto each oyster.
Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
Place oysters on the grill.
Grill oysters until they are hot, bubbly and puffed, about 8 minutes.