Drago's, in New Orleans, is famous for their secret recipe grilled oysters. I am pretty good at reverse engineering food recipes, so I gave it a go. I think I nailed it!
1 dozen oysters
4 oz shredded Parmesan cheese
4 oz shredded Romano cheese
4 oz shredded Mozzarella cheese
1 Tbs Herbs De Provence
1/4 lb butter
PREPARATION:
Shuck a dozen fresh oysters, leave the oysters on the half shell.
Mix cheeses and herbs together.
Melt butter in a pan.
With oysters on a hot barbecue or gas grill, cover oysters with cheese/herb mix.
Spoon melted butter over oysters and cheese. Spilled butter will flare up in impressive flames, but that's cool!
When cheese melts, serve.
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If you can't find Herbs De Provence, you can mix up a batch.
INGREDIENTS:
* 3 Tablespoons dried marjoram
* 3 Tablespoons dried thyme
* 3 Tablespoons dried savory
* 1 teaspoon dried basil
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried sage
* 1/2 teaspoon fennel seeds (or anise seed)
* some recipes have lavender, but I didn't taste lavender in Drago's recipe.
PREPARATION:
Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel.
Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months.
Just ONE little detail, -- forgive me but I can't help it --
I sincerely hope that those are NOT Rocky Mountain or Praire oysters?
Okay, I feel better now.
Deconstructing a dish is not unlike reverse engineering a machine or program. And sometimes the copy is better than the original. Those who have access to good fresh oysters give it a try and let us landlocked shmucks know if Mr Ram nailed it.
John in Wauwatosa
John in Wauwatosa
Landlocked?
You live in the biggest system of fresh water in the world. The recipe will probably work for fresh water mussels. I don't think I would want to try using zebra mussels, though.
Perhaps Quagas
The Zebra Muscles that invaded the Great Lakes are being out competed by the Quagas, also a *gift* of ships coming in from the Black Sea. 3% of the total value of shipping on the Great Lakes and Congress has still not regulated this raping of them by seagoing ships that refuse to properly flush and or treat their balast water. It's disgusting. Sport fishing is something like 100 times the value that overseas shipping.
We go have fresh water clams and some are quite big but with all these introduced species, 100 plus in ten years including planktonic creatures?
First grilled oysters, now Haggis in another blog. We are doomed.
John in Wauwatosa
John in Wauwatosa