Prep 0 mins
Cook 5 mins
Don't attempt this without freshly shucked oysters and an outdoor grill. This was developed decades a go by Tommy Cvitanovich's for his restaurant "Dragos" in Metairie, Louisiana.
- 8 ounces butter, softened (2 sticks)
- 2 tablespoons garlic, minced
- 1 teaspoon black pepper
- 1 pinch dried oregano
- 1 1⁄2 dozen oysters, freshly shucked on the half shell
- 1⁄4 cup freshly grated parmesan-romano cheese mix (not canned)
- 2 teaspoons chopped flat leaf parsley
- French bread
- 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.