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GoNOLA Recipes at Home: Charbroiled Oysters

Recipe for Drago’s famous charbroiled oysters, one of New Orleans tastiest dishes ever!

New Orleans is known for our seafood, especially the oysters! Nothing’s better on a hot day than slurping back some oysters on the half shell with friends. They are even celebrated every year during the New Orleans Oyster Festival on July 2-3! This Friday, Navy chefs from all over the world will face off against each other in the NOLA Navy Week Louisiana Seafood Cook-off, showing the versatility of oysters and other seafood in everyday cooking.

For all those who are a little squeamish about eating our mollusk friends raw, here is the recipe for charbroiling them from one of the best seafood restaurants in New Orleans, Drago’s. Fully cooked and covered with butter and cheese, what more can you ask for?

(Makes 18 Charbroiled Oysters)

Charbroiled Oysters on the Grill (photo courtesy of Drago’s Restaurant)


1 1/2 dozen large, freshly shucked oysters on the half shell
8 ounces (2 sticks) softened butter
2 tablespoons finely chopped garlic
¼ cup grated Parmesan and Romano cheeses, mixed
2 teaspoons chopped flat-leaf parsley
1 teaspoon black pepper
Pinch dried oregano
Loaf of French bread (optional)


Outdoor gas or charcoal grill
Medium mixing bowl
Spoon/ ladle


  1. Heat grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
  2. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters 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, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

Recipe courtesy of

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