The New Orleans oyster recipe that made Drago’s famous | Hilton Off the Menu

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

hot sauce

🥗Healthier: vinegar

💰Cheaper: sriracha

Vinegar adds acidity without added calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier option with similar texture.

Start with 2 tablespoons of butter over low heat to melt.

Chop one head of garlic, then add it to the melting butter.

Roughly chop fresh oregano, thyme, and rosemary, then add them to the butter once the garlic has sweated a little.

Add the rest of the butter to the mixture and let it melt slowly without separating.

Slice French bread about an inch and a half thick and cut lemon wedges, trimming the ends for presentation.

Grate half Parmesan cheese and half Pecorino Romano cheese using a microplane, then mix in some fresh chopped parsley.

Once all the butter is melted, kill the heat.

Keep fresh Louisiana Gulf oysters on ice and use an oyster knife and towel for protection to shuck them.

Twist the oyster knife at the hinge to pop open the oyster and slice under the muscle to keep the oyster in the shell.

Preheat the grill as hot as it can get and place the oysters close together on the grill.

Add the garlic butter to the oysters and let them cook for about 60 seconds until the edges of the shell start to color.

Add two or three handfuls of the cheese mixture to the oysters until they are nicely coated.

Drizzle more garlic butter over the top to create flames.

After about 30 more seconds, check if the cheese is melting and browning, then remove the oysters from the grill one by one.

Plate the oysters with more garlic butter, more cheese blend, lemon wedges, and sliced French bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens