Drago's Charbroiled Oysters by Spatula Dad

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After a recent family road trip to New Orleans we found ourselves craving the legendary charbroiled oysters from Drago's Seafood Restaurant.  Decadent but incredibly good, this dish is something you'll never forget.  Below is our version of Drago's famous entree
and includes a brief lesson on shucking oysters.


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At a glance
Appetizers & Vegetables
Cheese/Butter Sauce:

1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated pecorino romano
2 sticks unsalted butter, softened. (Yes, it's a New Orleans recipe. Lots of butter)
4 cloves garlic, diced
1/4 cup flat leaf parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

2 dozen freshly shucked oysters (See video for shucking demo and instructions.

Set aside two tablespoons of the shredded cheese mix to top oysters after removal from the grill.


After the butter has become very soft whisk all the ingredients together in a bowl.

Using a charcoal or gas grill heat the temp up to about 450 degrees. Place the freshly shucked oysters on the half shell on the grill. Try and keep the brine water from spilling out of the shell.

Liberally apply spoonfuls of the cheese/butter sauce on top of each oyster. Cook for 5 minutes. Allow the flames to flare around the oysters.

Remove from the grill and sprinkle the extra shredded cheese on each oyster. Serve with hot and fresh French bread.



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