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Recipe courtesy of the Commissioner and
Drago's Restaurant in New Orleans

1 lb. butter melted & clarified
2 tbs. chopped garlic
1 tsp. salt
1 tsp. ground black pepper
3 dozen oysters on the half shell

Open oysters and place on the half shell on the grill. Ladle butter mixture on top. When cooked sprinkle with Parmesan Cheese & bit of chopped parsley on each oyster. Serves 36.