Grilled Oysters with Fish Monger Butter and Parmesan
As the song goes, “do you know what it means to miss New Orleans?” If you do, make these buttery, cheesy grilled oysters, crack open a beer, and you’re almost there. Icy platters of raw oysters on the half shell are a French Quarter staple of course. But, are you acquainted with the claim to fame of Drago’s Seafood Restaurant– broiled oysters, topped with a garlicky butter, Parmesan and bread crumbs?
The trick, here, is seasoning the oysters with a compound butter (this one loaded with garlic, green onions, and parsley), topping with a pinch of Parm and grilling over a medium fire until the oysters are just cooked. The oysters cook quickly and are best slurped from the shell (when they’re warm enough to handle), which makes them the perfect “gather ‘round the grill” appetizer for a backyard barbecue.
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