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Drago’s Style Char Broiled Oysters

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1 Doz Oysters on Half Shell
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
6 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
1 Stick Unsalted Butter, very soft

Put aside some romano and parsley for final garnishing and whisk all non-oyster ingredients together. Heat grill on high. Place oysters on the hottest spot of the grill and let them cook in their own “liquor” for 2–3 min, until edges start to cool. Top each oyster with the sauce. When the sauce starts to bubble, add romano you put aside. When the sauce turns brown, remove and garnish with fresh parsley.

TJ’s Tip: Use this technique for clams casino, oysters Rockefeller and more. Make the sauce, keep a little extra for fresh garnishing, let the shellfish cook, top with sauce when edges curl, then top with a little of the fresh ingredients at the end. Slurp up!