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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 \u201cold days\u201d which health authorities warn might not be the same anymore. Still, I\u2019ll take it.<\/p>\n
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.<\/p>\n
I must confess to being an \u201coysterholic.\u201d 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.<\/p>\n
Years ago, our cousins in New Orleans took us to what I consider the very best oyster restaurant in the world. It was Drago\u2019s \u201cHome of the Original Charbroiled Oysters.\u201d There they flame-cook the oysters over open fires with great amounts of herb-spiced butter and cheese.<\/p>\n
Here\u2019s Drago\u2019s recipe for how to do it in your oven, minus flames and the theatrics of an open fire. Once you\u2019ve 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.<\/p>\n
INGREDIENTS<\/p>\n
32 shucked oysters
\n1 cup butter
\n2 tablespoons chopped garlic
\n1\/2 teaspoon fresh ground pepper
\n1\/4 cup grated parmesan cheese
\n1\/4 cup grated pecorino romano cheese
\n1\/2 cup finely chopped parsley<\/p>\n
DIRECTIONS<\/p>\n
Heat the oven to 400 degrees
\nMelt butter with garlic and pepper in large skillet
\nMix parmesan and pecorino romano cheeses in a small bowl
\nPlace one oyster on each half shell (use a metal baking pan) Cut extra large oysters in half to fit on shells when needed.
\nSpoon melted butter onto each oyster
\nAdd a pinch of combined cheese to each oyster & a pinch of parsley
\nPlace oysters in the oven and bake until hot, bubbly and puffed. About 8-10 minutes.<\/p>\n
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\u2019s fun to experiment. You could also broil the oysters; I bake them because it works for me.<\/p>\n
Remember there\u2019s nothing better than an oyster unless it\u2019s more oysters.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-542","post","type-post","status-publish","format-standard","hentry","category-by-robert-fischer"],"yoast_head":"\n