Grilled oysters with herb butter

Ingredients

• 12 fresh oysters
• 100 g unsalted butter (at room temperature)
• 2 cloves garlic, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper to taste
• Coarse sea salt or crushed ice (for serving)
• 1 lemon, in wedges

Instructions

1. 1

   Make the herb butter: combine the soft butter with the finely chopped garlic, parsley, lemon juice, salt and pepper. Roll the butter in cling film into a log and chill in the refrigerator for 20 minutes to firm up.Put a cut-resistant oyster glove on your non-dominant hand. Hold an oyster firmly with the flat side up. Insert an oyster knife into the hinge of the shell and twist the knife until you hear a click. Slide the knife along the top of the shell to cut the muscle and lift off the top shell.Cut the muscle on the underside of the oyster so the meat sits freely in the bottom shell. Do not discard the oyster liquor; it adds extra flavor on the grill.Heat the grill or grill pan to high. Place the opened oysters in their bottom shell on the grill. Put a slice of herb butter of about half a centimetre thick on each oyster.Grill the oysters for 2 to 3 minutes until the butter is completely melted and just starts to bubble. The edges of the oyster meat will curl slightly. Remove them immediately from the grill.Place the grilled oysters on a bed of coarse sea salt or crushed ice so they don’t tip over. Garnish with a lemon wedge and serve immediately. Enjoy!