Oysters Every Way

WELL, ALMOST EVERY WAY. CHERISH THESE BRINY BIVALVES ALL WINTER LONG.

photography by jim bathie

CHARBROILED OYSTERS MAKES 12 This simple and savory dish has grown into a sought-after Louisiana staple but was created not so long ago by Drago’s Seafood Restaurant in 1993. ¼ cup unsalted butter, cubed2 tablespoons minced garlic1 tablespoon hot sauce1 teaspoon smoked paprika1 teaspoon Creole seasoning1 teaspoon lemon zestFood-grade rock salt12 fresh oysters on half shellCrusty French bread and lemon wedges, to serveGarnish: fresh parsley 1. In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until golden brown and toasted, 3 to 5 minutes. Remove from heat, and stir in garlic, hot sauce, paprika, Creole seasoning, and lemon zest. 2. Position oven rack in center of oven. Preheat oven to broil. 3. Fill a 12-inch cast-iron skillet halfway with rock salt. Arrange oysters on top of rock salt. Top each oyster with browned…

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Louisiana Cookin' (Digital) - 1 Issue, January/February 2024

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