Today is Fat Tuesday which cumulates the beginning of the Mardi Gras carnival in New Orleans. The first Mardi Gras parade in NOLA dates back to 1837. It is a celebration of life held before the subdued holiday of Ash Wednesday.
New Orleans is known for it’s night life, history, music and especially it’s food. One dish that you can find all over Louisiana is oysters. Everything from oysters on the half shell, fried oysters, charred oysters and Oysters Rockefeller. For those not in the know, Oysters Rockefeller was created at Antoine’s in the late 1800’s. At the time, there was a shortage of escargot and an abundance of oysters. But I will get more into this in a future blog on the Oyster Rockefeller and how it evolved. This post is about my favorite oyster dish, the New Orleans Charred Oyster.
To get the most flavor out of this dish, I recommend cooking them over a charcoal grill. However, if that is not a possibility, you can cook them over a gas grill or in the broiler. It is a simple dish that yields great flavor. These oysters pair well with a nice cold IPA beer.
- 1 dozen fresh shucked oysters
- 1/2 cup mozzarella cheese
- 1 cup parmesan cheese
- 4 cloves minced garlic
- 1 1/2 cups lemon juice
- 2 tablespoons unsalted butter
- 1/4 cup Worcestershire sauce
- Italian bread sliced on the bias and grilled
- Preheat the grill to 400 degrees. (If cooking them in a broiler, set it to high.)
- Mix the two cheeses, 2 cloves of garlic and 1/2 cup of the lemon juice in a bowl.
- In a sauce pan, slowly melt the butter. Add the Worcestershire sauce, 2 cloves of minced garlic and 1 cup of lemon juice. Mix the ingredients together to incorporate them all.
- Put a generous amount of the cheese mixture on top of each oyster. Put them on the grill and close the lid. Cook until the cheese has fully melted.
- Remove them from carefully from the grill or broiler and arrange on a plate.
- Drizzle the butter mixture on top of them and serve with the grilled bread.