Coming Out…

After a year of self-imposed isolation and reluctance to see friends and family, we finally busted out. We invited three oyster-loving friends who we knew had also been holed up by themselves during the pandemic. That and the fact that the five of us, average age 74, all had our second vaccine shot gave us courage. It was a great time, just like the “old days” which health authorities warn might not be the same anymore. Still, I’ll take it.

As a hopeful sign, the day had been warm and sunny, suggesting the coming of spring. To celebrate we looked to oysters and fresh shrimp for dinner. Betty made a wonderful shrimp and green noodle (spinach) casserole, and I prepared oysters New Orleans style. And, of course, there was plenty of Sauvignon Blanc and Spanish red to help us through the evening. It was a warm and festive time.

I must confess to being an “oysterholic.” I will eat oysters anyway they are presented, raw on the half shell, steamed, or Rockefeller. Ever since leaving the Midwest for the coast, first in Virginia and later here in Georgia, I have been fascinated with this wonderful bivalve. Like a religious convert, I am a fanatical follower and a believer in their magical qualities.

Years ago, our cousins in New Orleans took us to what I consider the very best oyster restaurant in the world. It was Drago’s “Home of the Original Charbroiled Oysters.” There they flame-cook the oysters over open fires with great amounts of herb-spiced butter and cheese.

Here’s Drago’s recipe for how to do it in your oven, minus flames and the theatrics of an open fire. Once you’ve gathered all the ingredients, it only takes about half an hour and serves 5-8 people, depending on their appetite. Since the oysters are cooked on half shells, you must find a source for oyster shells. I saved mine from eating oysters out and taking the leftover shells home where I cleaned them with Clorox and finished in the dishwasher.

INGREDIENTS

32 shucked oysters
1 cup butter
2 tablespoons chopped garlic
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley

DIRECTIONS

Heat the oven to 400 degrees
Melt butter with garlic and pepper in large skillet
Mix parmesan and pecorino romano cheeses in a small bowl
Place one oyster on each half shell (use a metal baking pan) Cut extra large oysters in half to fit on shells when needed.
Spoon melted butter onto each oyster
Add a pinch of combined cheese to each oyster & a pinch of parsley
Place oysters in the oven and bake until hot, bubbly and puffed. About 8-10 minutes.

Please note that you may add more or less depending on your taste. I melt two sticks of butter with a handful of garlic. You may also add oregano, lemon, spinach, cayenne pepper, etc., as you prefer. It’s fun to experiment. You could also broil the oysters; I bake them because it works for me.

Remember there’s nothing better than an oyster unless it’s more oysters.