Dragos Charbroiled Oysters Recipes

CHARBROILED OYSTERS FROM DRAGOS

Steps:

• 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.

DRAGO'S CHARBROILED OYSTERS

Steps:

• Whisk together all ingredients except oysters and lemon wedges.
• Heat a charcoal or gas grill until very hot.
• Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
• Top each with a generous portion of the sauce, enough to fill up the shell.
• Continue grilling each oyster until the sauce is nice and bubbly and turning a caramel color.
• Serve and eat immediately.

DRAGO'S CHARBROILED OYSTERS

Steps:

• Whisk together all ingredients for the Sauce. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley. Serve while still sizzling with Lemon wedges and fresh bread. Note: The more sauce that oozes onto the plate the better for mopping up with the bread.

DRAGO'S CHARBROILED OYSTERS

Steps:

• Heat a gas or charcoal grill.
• In a medium bowl, mix butter with garlic, pepper and oregano.
• Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
• The oysters are ready when they puff up and get curly on the sides, about 5 -7 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top and a squirt of lemon. Serve on the shells immediately with hot French bread.