- 16 whole live oysters
- 2 cloves garlic, finely minced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon lemon juice
- 1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco)
- 1/4 teaspoon salt
- cracked black pepper to taste
- 1 tablespoon finely minced parsley
Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.
How to grill oysters
If you can find large, fat oysters, you can place the oysters directly on the grill grates. It’s best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. However, if the oysters are small and flat, you’ll run the risk of spilling its valuable, flavorful juices as well as the garlic-butter sauce. You can do what I’ve done, which is to place the oysters on a bed of rock salt or rice in a small pan — and then placing the entire pan inside the grill or under a broiler. This steadies the oysters and prevents them from wobbling.