Chargrilled Oysters--Need a recipe

For over 100 years, some of the best oyster fishermen in Louisiana have been of Croatian origin. Many Croatians came to Louisiana and have been at the forefront of the oyster business; it's gotten to the point where if someone's serving you oysters and their surname ends with "-vich", you know you're in good hands.
Drago Cvitanovich has had an excellent restasurant in Metairie for years, and it's one of my parents' very favorite places to eat. Drago is famous for his Charbroiled Oysters, and recently shared his recipe with a local newspaper. The recipe is simple -- there's almost nothing to it -- but the key to it is getting the prettiest, fattest oysters you can find. Louisiana oysters are, or course, preferable, but Pacific oysters will also do very well. Shuck 'em yourself, too.


32 oysters, on the half shell
1 cup (2 sticks) butter
2 tablespoons finely chopped garlic
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese (use Parmagiano Reggiano)
1/4 cup grated pecorino Romano cheese
1/2 cup finely chopped parsley
Heat the grill over medium-high heat.
Melt the butter with the garlic and pepper in a large skillet. Mix the Parmagiano and Romano cheeses in a small bowl.

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

YIELD: 8 servings.


LINK

Thanks for asking this question, I was using the search function unsucessfully earlier this morning trying to find this. Thanks to you other guys for the recipe and the extra info. I was also wondering about having pre-shucked oysters. Probly gonna have them Tuesday night.

I could eat 5 dozen of those. When I was in N.O. last month I had them three nights. I don't know whether they were busy or what but they cooked them till there wasn't any juice left in to dip the bread in.

try the oyster recipe however use a baking dish and put the butter sauce in first, then the oysters and then the cheeses. I have tried that in the white baking dishes, and they work just the same way.

Only eat em in months with R's in em?

I'm not sure that applies to Louisiana.

yupper

I have used the Recipe posted by Tavolatim several times and they come out great every time.

Let me just add this, if you decide to pour the butter sauce onto the oysters while they ar on the grill, make sure you have a long handled spoon and maybe a mitt that covers your forearm.

I always uses an empty liquor bottle with a spout like they use at bars because it lets you pour the sauce quick and fairly accurately into the shells. This works well as long as its a wide enough spout and the garlic is chopped finely.
I know its just a mental thing, but the thought of oysters in a foil cupcake wrap instead of a charred shell just doesn't seem as appealing.

the above recipe is great and simple. Last year some friends and I got 2 sacks from Bill's in Abita and did them just about every way possible; raw, charbroiled with Drago's sauce, fried, ect... the best ones in my opinion were charbroiled with a homemade sauce made by someone else. It was very similar to Drago's except they added chopped bacon, they were outstanding. Bacon and oysters go together very well. I had a poboy last weekend at lakeview deli made with fried oysters, bacon and melted swiss cheese, it was also outstanding.