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Chargilled Oysters on the Half Shell

Looking for a place in DFW that does Chargilled Oysters on the half shell? Like Acme Oyster House in New Orleans.

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  1. not sure who serves good ones, but this is one of the EASIEST things to do at home. you can do on grill or on broiler. get your local friendly fishmonger to shuck the oysters, then add a combination of butter, parsley, garlic, parm and crushed up saltines. cook for 3-5 min TOPS.

    1. Dodie's serves them and they're not good

      2 Replies
      1. re: demigodh

        Wow, couldn't disagree more on Dodies chargrilled oysters - one of my favorite appetizers in town. Sure, they aren't on the same level as Drago's, but I'm a big fan. Of course I've only had them at the original location on lower greenville. I know that the food quality at Dodies' other locations not nearly as good.

        1. re: menczer

          Quick update. I just returned from Nola where i had charbroiled oysters at Drago's. The oysters at Dodie's are definitely comparable. I only now realized that it is just not my favorite dish. So, I wanted to rescind my indictment of the Dodie's version.

      2. I had some at Ellerbe's in FW last year that were excellent. I'm not sure how frequently they're on the menu, as it changes often. In my few visits there they've always had oysters and always some creole references throughout the menu too.

        I'm with Jon, do 'em at home. I fill a big cast iron skillet with kosher salt so they stay upright and don't spill (easy for serving too). If you're cooking over hardwood/charcoal they pick up a great flavor rather quickly.

        1. HA!

          Was in NO for the first time last fall. Didn't get to eat at Acme, but ate quite a bit of oysters across the street at Felix's. Was also the first time trying grilled oysters.......WOW!

          Alas nobody does it in my neck of the woods either.

          Its easy to do at home and its not: if your local fishmonger does not shuck, its up to you. I don't mind shucking, but its somewhat of a chore to shuck 5-6 dozen. Not only that, once grilled up, they disappear in 5 minutes, understandable, but it seems like alot of work for 5 minutes of eating...

          I prefer on live charcoal. I add some white wine to the garlic/butter mix and sprinkle the parm only towards the end of grilling.

          I've seen a coupla places on-line that sells frozen, shucked oysters on the half shell, but never tried them. They might take the sting outta shucking (but may also suck....)

          2 Replies
          1. re: porker

            Place to go is in NOLA area is Drago's in Metairie. Also have a satellite branch in the warehouse district of NOLA by the casino in the Hilton Hotel.

            1. re: porker

              Ate at Felix's my first night and the food was WAY oversalted, including the oysters. The soft-shelled crab was literally liquid in the middle and the turtle soup was so thick you could eat it with a fork. Horrible experience. Acme was amazing! SO, so much better!

            2. Not any great help but, they're a very popular preparation for oysters in Northern California.
              They get some really big ones from Tomales Bay.