| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indo |
Seafood |
4 |
Servings |
INGREDIENTS
| 16 |
|
Oysters, fresh; shucked, half of shells reserved |
| 3 |
tb |
Butter; melted |
| 2 |
|
Garlic clove; chopped |
| 3 |
tb |
Parmesan; grated |
| 2 |
tb |
Parsley, fresh; chopped |
|
|
Source: Country Living magazine, 7/90 |
INSTRUCTIONS
Heat coals in outdoor grill to medium-hot. Place grill rack 4 inches above
coals. If using indoor broiler, heat.
Wash and dry reserved shells well. Replace oysters in shell halves. If
broiling, place shells on baking sheet.
In small bowl, combine butter and garlic; spoon over oysters. Sprinkle
oysters with Parmesan cheese. Grill or broil oysters just until they begin
to puff. Remove from heat and top with chopped parsley. Serve immediately.
Klara and Drago Setanovich opened the doors of their seafood restaurant 22
years ago, and Louisiana locals have been crossing its threshold ever
since. This popular oyster dish was added to Drago's menu by his son,
Tommy, manager of this family-run eatery.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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