We don't personally shuck oysters but you can get freshly shucked ones here in N.O. every day at the grocery. In N.O., lots of restaurants serve grilled oysters. Here's a recipe from the first restaurant, Drago's, that starting making them. Now they're all over the place. I've also included a link to a place I recently bought some stainless steel oyster shells to make them in. These shells are also good for stuffed shrimp, stuffed crab and other stuffed delacacies that you might want to grill. The nice thing about the stainless steel ones is you not only don't have to worry about bacteria, but they're kind of deep so they hold a lot of juice (or stuffing, if you're making stuffed shrimp).
Drago's Charbroiled Oysters
by Chef Tommy Cvitanovich, Drago's, New Orleans, LA
1/2 dozen Louisiana oysters
1 Tablespoon Butter Garlic Sauce (recipe below)
Parmesan cheese and Romano cheese
On outside grill, place a half dozen oysters on the half-shell. Put 1 Tablespoon butter garlic sauce on each oyster and sprinkle Parmesan and Romano cheese on each oyster. Allow to sauté in shell until oysters curl. Serve hot. Caution: We recommend cooking on an outside grill because of intense heat and smoke.
Butter Garlic Sauce:
10 oz. melted margarine or butter
1 Tablespoon black pepper, white pepper and granulated garlic [presumably 1 teaspoon of each to make 1 Tablespoon)
3 Tablespoons minced garlic
Note: I notice in the restaurant that they tend to throw the cheeses on once the oysters are hot, but I have a feeling they do this for the show, as it makes the fire rage up. I'm going to try them the safer way first, which should also be easier.
Stainless steel oyster shells available at
www.sosoystershells.com ($29.99 + $7.95 shipping for 12).
