For this recipe, we recommend adding your friends and family. Fire up that grill, it’s oyster time.
What YOU NEED:
A dozen fresh oysters (the fresher, closer-to-home you can get the better!)
6 tablespoons – little more than half a package – of slow-cultured, Roasted Garlic Basil & Parsley Banner Butter.
1 Lemon cut into slices or wedges
3 Tablespoons fresh chives (roughly chopped)
What YOU DO:
Light your grill and turn to high to pre-heat.
Take your roasted garlic butter out of the fridge and set aside in a small bowl.
Shuck oysters with a small knife (an oyster knife with a rounded tip and a work glove on the hand grasping the oyster is a good choice for novice shuckers). Remove the top, flat shell and discard. Place the rounded (bowl side of the shell) side with the oyster on a large pan for transport to the grill.
Arrange the oysters evenly on the hot grill and then add a half tablespoon of softened Roasted Garlic butter to each oyster.
Close the lid and grill for 4 or 5 minutes until the oysters are bubbling (not rubbery). The butter should be completely melted and beginning to caramelize on the shell when done.
Remove from the grill and place on a serving plate with the lemons. Squeeze a few wedges/slices onto the oysters and then scatter the chives across the plate.