There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
Aphrodisiacs + Spices, Appetizers + Tapas, Food Recipes, Imported

The Allure of Char-Grilled Oysters

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Char Grilled Oysters
A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac– said to increase one’s libido when eaten raw. Many a romantic gourmand has thrived on eating raw oysters and  sipping a glass of wine or champagne with lascivious visions of the glory to come. It’s no wonder Casanova, one of the World’s most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening’s conquest. And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with–a true elixir of love.


While the best oysters should be eaten raw, there are wonderful oyster dishes that provide a completely different taste from raw oysters. I was recently given a great gift–86 New Orleans – a recipe box filled with 86 recipes from some of the best restaurants in New Orleans –one of my all time favorite foodie meccas!  I love the people, the food and the myriad of restaurant choices in New Orleans. To celebrate this glorious city and one of the most revered aphrodisiacs–the oyster, I have selected this recipe to share as a tribute to both.


Shucking an Oyster
Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You will find a “hinge” at one end of an oyster. Take a good sharp knife, preferably a sturdy oyster knife, and insert this into the hinge. Apply pressure to pry the top and bottom shell apart until you hear the hinge pop. Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective muscle. You can now separate the top and bottom shells.
Char-Grilled Oysters with Roquefort Cheese and Red-Wine Vinaigrette
Chef Scott Snodgrass / One Restaurant & Lounge in New Orleans


  • 1 cup of crumbled Roquefort cheese
  • 1 tablespoon chopped garlic
  • 1 tablespoon of  chopped shallots
  • 1 green onion, sliced
  • 1/8 cup of honey
  • 1 cup of red wine vinegar
  • 1/2 cup of pure olive oil (not extra virgin olive oil)
  • Juice of 1 Lemon
  • 1 tablespoon of kosher salt
  • 1/2 tablespoon of ground black pepper
  • 12 – 18 oysters on the half shell


Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire; I placed the oysters on a  fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.

Plating the Dish

Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 – 6 oysters on the shell per person.
Serve with your favorite white wine or a glass of champagne.

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo


  1. jason January 6, 2008 at 8:27 pm -  Reply

    wow great job! this recipe is from one restaurant and lounge where i work. the honey is our little secret.

  2. terry, Seduction Meals January 8, 2008 at 12:58 am -  Reply

    Hi Jason, thank you! wow, that’s cool that you worked there. Do you live in New Orleans? I am embarrassed to say I forgot to list the chef and restaurant in my post! I just updated the information. I have to say, this dish was wonderfully delicious–lucky you for having tried it and it is really easy to make. And yes, the honey does you in 😉

  3. Syrie January 27, 2008 at 7:38 pm -  Reply

    I love oysters. I could eat them everyday. This recipe looks fantastic!

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?



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Life is not measured by the number of breaths we take but by the moments that take our breath away.