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| 16 | Oysters, fresh; shucked, half of shells reserved |
| 3 Esslöffel | Butter melted |
| 2 | Garlic clove chopped |
| 3 Esslöffel | parmesan grated |
| 2 Esslöffel | Parsley fresh, chopped |
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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.
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