A BBQ Bivalve

DEAR SOS: We were in Metairie, La., recently and had dinner at Drago’s Restaurant. We ate the most delicious charbroiled oysters. We would appreciate your help obtaining this recipe.

SYLVIA SINGMAN

Valley Village

*

DEAR SYLVIA: We used Pacific oysters because they’re big and easier to get here than Louisiana oysters. You were right. The recipe is most delicious.

Drago’s Charbroiled Oysters

Active Work and Total Preparation Time: 30 minutes

*

If you have trouble opening some of the oysters, put them on the grill a few minutes until they open. Remove the top shell, then drizzle with butter and sprinkle with cheese and parsley. Grill until hot, bubbly and puffed, 2 to 3 minutes.

*

1 cup (2 sticks) butter

2 tablespoons finely chopped garlic

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

32 Pacific oysters, on the half shell

1/2 cup finely chopped parsley

Heat the grill over medium-high heat.

Melt the butter with the garlic and pepper in a large skillet.

Mix together the Parmesan and Romano cheeses in a small bowl.

Put the oysters on the grill. Spoon some of the melted butter mixture on each oyster. Add a pinch of the combined cheeses to each oyster, then add a pinch of parsley. Grill the oysters until they are hot, bubbly and puffed, about 8 minutes.

*

8 servings. Each serving: 422 calories; 594 mg sodium; 180 mg cholesterol; 31 grams fat; 17 grams saturated fat; 13 grams carbohydrates; 25 grams protein; 0.20 gram fiber.

*

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.