Courtesy of
www.nomenu.com Today is Grilled Oyster Day!!! At this time of year in the Gulf of Mexico, the water has cooled enough for oysters to leave their spawning days behind and start bulking up. They stand up to a grilling without shrinking dramatically. Grilling oysters on the shell is nothing new, but some fifteen years ago Drago's version became a legendary dining phenomenon. Dozens of restaurants have imitated it.
The recipe for their char-broiled oysters is simple enough:
Garlic butter with some herbs, pepper, and parmesan cheese on top.
Some of the butter runs off the sides of the shells and flames up in the open fire, licking over the tops of the oysters and leaving behind a smoky flavor.
You can make them at home if you have:
1. A good source of oysters and
2. Someone to open them and
3 A really hot grill.
OK, so where's your Grilled Oyster Recipe and your favorite place to get Grilled Oysters?[:p]
"If you don't love life you can't enjoy an oyster; there is a shock of freshness to it and intimations of the ages of man, some piercing intuition of the sea and all its weeds and breezes."--
Eleanor Clark, American writer.
<message edited by Foodbme on Sat, 11/26/11 3:03 PM>
