Serves 8 to 12. Recipe is from Drago’s Restaurant in New Orleans.
2 lbs. butter, softened
½ cup finely chopped fresh garlic
1 tbl. black pepper
1 tsp. oregano
6 dozen oysters
1 cup grated Parmesan and Romano cheeses, mixed
3 tbls. chopped parsley
1. Mix butter with garlic, pepper and oregano.
2. Heat a gas or charcoal grill and put the oysters on the half-shell right over the hottest part. Spoon the seasoned butter over the oysters and enough so that some of it will overflow into the fire and flame up a bit.
3. The oysters are ready when they puff up and get curly on the sides. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.