Ingredients
12 shucked Pacific Oysters
WHITE WINE COMPOUND BUTTER:--
1 stick (110 g) butter, room temperature
1 clove garlic, finely grated
1 tbsp dry white wine
1 tbsp diced chives
¼ tsp SIDS CRAZY SALT
1 tsp finely diced parsley
Directions
HOW TO GRILL OYSTERS
Preheat the grill and prepare for direct grilling with lump charcoal. Target the temperature in the grill at 260°C.
Layer slightly crumbled aluminum foil onto a sheet pan. Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan.
Place one heaped teaspoon of the butter into each oyster.
Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble so remove when you start to see the edges of the oyster flesh slightly brown. Remove with high heat gloves.
Serve warm in the half shell over a plate that has been layered with coarse salt.
COMPOUND BUTTER:
Combine SIDS CRAZY SALT and all ingredients in small bowl with a fork. Use 1 teaspoon of compound butter per oyster. Reserve some to add more after they come off the grill.
