Why ruin oysters by cooking them. There is a place in Metairie on the way to the airport (Harbor Seafood or something like that, just north of the I-10) that serves fresh shucked oysters. They were the sweetest, freshest mollusks I have ever eaten. Now I am not a purest, I don't slurp them whole out of the shell. Put 'em on a good saltine cracker with some horseradish and cocktail sauce and chew the things. You're not in a eating contest.
Those look good. We have made them without the bacon. BUT, everything is better with bacon. Gonna give em a try.
I love ‘em raw, but really good Rockefeller is tough to beat.
I don't know that I have ever actually had them. Another place in Metairie grills them with garlic butter (help me here NOLA) and they are good. But really rich, you can only eat a couple of dozen as appetizers.
Harry’s in St. Augustine has the best I’ve found so far around Jax. Numerous spots around Atlanta had really good ones. Most places overcook them and/or put cheap ingredients on them.
The place you’re thinking of is probably Drago’s. And they are incredible. It’s garlic butter and Parmesan cheese. I was in there one night with a colleague who is friends with the owner who sat with us for a bit. When I told him how much I liked the oysters he remarked that he thinks the butter and cheese is so good that if you topped a grilled flip flop with it, it would taste good.
That’s basically Rockefeller style. I like to add spinach and a small amount of breads crumbs, as well. Delicious!
Really sounds like what Micky Rourke would’ve ordered in the small market classic “Barfly” with Faye Dunaway…Sounds just like your dinner tonight
