New Orleans Chargrilled Oysters

A garlic butter drenched taste of Louisiana lands on your kitchen table with this authentic Drago's Grilled Oyster Recipe, straight from the restaurant owner himself! This fail-proof recipe is going to make you the neighborhood celebrity chef. 

This recipe is adapted from Tommy Cvitanovich, of Drago's Seafood Restaurant in New Orleans. He has shared his not-so-secret recipe with the world, and I adapted it from a 6-dozen oyster order down to an order of 18.

The recipe is quick and easy and gives you an impressive presentation with sizzling oysters on the half-shell, topped with cheese and fresh parsley. If you need help shucking, see my tips and links below in the FAQ section, along with all the details on choosing the best fresh oysters! 

Add this to your regular rotation of shellfish favorites like Southern Fried Oysters and Buttery Steamed Clams!

Ingredients for this recipe:

Before we get to the step by step directions, a few notes about the ingredients:

Butter: fresh oysters bring some briny saltiness to the party, and the Parmesan / Romano mix does, too. So this is one of the few recipes where I recommend unsalted butter. 

Spices: freshly ground black pepper and a pinch of dried oregano are all it takes to make these luscious oysters. You can add a pinch of red pepper flakes for a little spice. Serve the bubbling oysters with a bottle of hot sauce so everyone can choose their own spice level.

Cheese: Dragos uses an equal mix of shredded or grated Parmesan and Romano cheeses to top their grilled oysters. Substitute grana padano or asiago, if needed.

Full ingredient list and measurements included in printable recipe card below.

Step by step instructions:

1. Make garlic butter

To begin, preheat your grill to high heat. I use a gas grill for my outdoor grill, but these tasty oysters can also be made on a charcoal grill.

In a small saucepan, heat butter over medium-low. When the butter is melted, add minced garlic, pepper and oregano. Stir and set aside. I use an old fashioned butter warmer because the long handle and pouring spout are perfect for adding the melted butter mixture to my oysters.

2. Grill oysters

Once the grill has come up to temperature (between 450-500℉ is ideal), place oysters on the half shell on the grill grate, over the hottest part of the coals (or over the heat source, if using gas). 

Immediately begin spooning or pouring a generous portion of the sauce over the oysters in their shell. Some of the melted butter will spill, and the fire will flame up a bit. This activity is encouraged!

In 4-5 minutes, the oysters will get a little curly on the sides and puffy in the middle. Once the edges curl and you see the butter sauce bubbling in the shells, you’ll know they’re ready. 

3. Remove and garnish

Remove the oysters from the grill gently (this is not the time to spill that tasty butter!) Top each oyster immediately with a pinch of the combined cheeses, followed by a pinch of parsley. 

4. Serve and enjoy

I like to serve oysters on a bed of coarse salt to keep those shells upright and the oysters floating in a pond of their own juices and garlic butter sauce. Serve your Drago's Grilled Oyster Recipe with crusty grilled bread, lemon wedges and hot sauce.

Looking for more easy shellfish recipes?

• Crispy Southern Fried Oysters
• Grilled Argentine Red Shrimp with Pistachio Chimichurri
• Green Mussels with Caramelized Fennel and Shallots
• Seared Scallops with Brown Butter (How to Cook Frozen Scallops)

FAQ's and Serving Suggestions:

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