0 (0)

Categories: Appetizers, Fish and Shellfish

Drago's Charbroiled Oysters

Drago's Charbroiled Oysters
Bob Chamberlin / Los Angeles Times

Dear SOS: We were in Metairie, La., recently and had dinner at Drago's Restaurant. We ate the most delicious charbroiled oysters. We would appreciate your help obtaining this recipe. Sylvia Singman Valley Village Dear Sylvia: We used Pacific oysters because ... Read more

Total time: 30 minutes | Serves 8
Note: If you have trouble opening some of the oysters, put them on the grill a few minutes until they open. Remove the top shell, then drizzle with butter and sprinkle with cheese and parsley. Grill until hot, bubbly and puffed, 2 to 3 minutes.
  • 1 cup (2 sticks) butter
  • 2 tablespoons finely chopped garlic
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 32 Pacific oysters, on the half shell
  • 1/2 cup finely chopped parsley

Step 1Heat the grill over medium-high heat.

Step 2Melt the butter with the garlic and pepper in a large skillet.

Step 3Mix together the Parmesan and Romano cheeses in a small bowl.

Step 4Put the oysters on the grill. Spoon some of the melted butter mixture on each oyster. Add a pinch of the combined cheeses to each oyster, then add a pinch of parsley. Grill the oysters until they are hot, bubbly and puffed, about 8 minutes.

Each serving:
422 calories; 594 mg sodium; 180 mg cholesterol; 31 grams fat; 17 grams saturated fat; 13 grams carbohydrates; 25 grams protein; 0.20 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Kalamata and oil-cured olive tapenade with tuna
Hudson's steamed Manila clams
Won ton
Topik (layered garbanzo bean pate )