Char-Broiled Oysters

• 8 ounces (2 sticks) softened butter
• 2 tablespoons finely chopped garlic
• 1 teaspoon black pepper
• Pinch dried oregano
• 1 1/2 dozen large, freshly shucked oysters on the half shell
• 1/4 cup grated Parmesan and Romano cheeses, mixed
• 2 teaspoons chopped flat-leaf parsley

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 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

One of the i Superior Seafood at 4338 Saint Charles Avenue. They are located only 3 blocks away from Southern Comfort and has an oyster bar that offers a really good version of Drago’s chargrilled oysters, as well as Rockefella and Beinville

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 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.