Drago\’s Charbroiled Oysters



  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
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Rinse your oysters, then use a shucking knife to pry them open. Set aside the shells that are flat and will balance well on the grill.
While the grill is heating up, mix together your sauce ingredients.
Set the shells on the grill and spoon 1-3 oysters in each. Let cook until just bubbling and the edges begin to curl, then fill the shells the rest of the way with the sauce.
When the sauce starts to bubble, sprinkle extra cheese on top and let cook until the sauce is brown on the edges of the shells.
Remove the oyster-filled shells from the grill and serve sizzling hot, with fresh lemon juice squeezed over the top.


  • 12 oysters
  • 1 stick unsalted butter, softened
  • pinch sea salt
  • ground black pepper
  • 1tbs. minced garlic
  • 4tbs. + extra grated Pecorino Romano or other hard, salty cheese
  • pinch cayenne
  • pinch white pepper
  • juice of 1/4 lemon + extra


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Recipe Comments

Comment (1)

  1. posted by jodi on October 19, 2012

    If you buy oysters without the shells, can you make this in an oven with ramekin dishes the same way?

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