Grilled Oysters on the Half Shell

Garlicky, buttery, cheesy with a hint of herbs, these are bold flavors that complement the goodness of a Louisiana oyster cooked on open flame. My Grilled Oysters on the Half Shell are a culinary masterpiece, and it doesn’t get any simpler. Charred along the edges and steamed to perfection, these oysters are perfect in every way. Hands down, the invention of the char-grilled oyster on the half shell is a watershed moment in the evolution of Louisiana food culture. Drago’s Seafood owner Tommy Cvitanovich is universally credited with inventing the recipe over two decades ago out of necessity when a raw oyster-eating health scare threatened the industry. A classic was born. Now, this dish is imitated and duplicated in varying forms all over the nation, but the New Orleans-based eatery is still the best.