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New Orleans

Drago's Chargrilled Oysters


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Drago's Chargrilled Oysters

Jambalaya | Apr 1, 2003 04:00 PM

I just got back from a business trip where I had the "usual" at Dragos and absolutely loved it. This is not my first time there since I heard about the place from this board. After watching them make the oysters I think I can make a pretty good attempt at coming up with this dish at home. I would grill them with a basic barbecue shrimp sauce, putting it on while on the grill to make sure the flames leap high enough to reach over and lick the oyster itself, follow with some grated Parmesan cheese while still on the grill then finish with a little more cheese just before serving.

What I am wondering is why do they shuck these before putting them on the grill? I have for years been doing clams like this and just put them on whole and wait for them to open up which happens in a relatively short time. I am thinking why go through the hassle of opening these if they will just pop open on the grill of their own accord. Am I missing something here?

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