Ingredients
- 2 dozen cold water oysters, well scrubbed
- 1 stick unsalted butter, room temperature
- 2 clove garlic, minced
- 3 tablespoon minced chives or scallions
- 1 tablespoon minced jalapeno pepper
- 2 tablespoon minced fresh cilantro
Preparation
Baking Directions:
In a small bowl combine ingredients, mashing them with a fork.
Lay a sheet of plastic wrap, place butter mixture in the center and form into a small log.
Seal well and refrigerate at least 1 hour (or freeze up to month).
Heat grill to medium high.
Place oysters on grate, cup side down.
Grill 3 to 4 minutes.
Remove with tongs and place onto a folded kitchen towel.
With a oyster knife, remove and discard top shell (be careful not to lose the liquid inside).
Separate oyster from bottom shell, but do not remove.
Placed about 1 teaspoon of butter on top of oyster.
Place oyster back on grill grate and cook 2 to 3 minutes more — the edges of the oyster will start to curl when they are ready.
Remove from grill and serve immediately
