Grilled Oysters

1. 1

   Get your grill really nice and hot. Scrub the oysters to remove any dirt or sediment and set them out on a sheet pan with the curved side down.

2. 2

   Put the oysters on the grill curved side down and wait a minute or two until the oyster pops open.

3. 3

   Remove the oysters from the heat as they open up and pry off the top shell.

4. 4

   Drizzle a little mignonette sauce over the oyster, and slurp. The curve in the shell captures the oyster liquor. Or, cut up a few lemons, because on that lovely oyster, a squeeze of lemon juice is just about perfect.

5. 5

   If you're nice, you might carry some of the oysters in to the folks who won't put their boots on to come out to the grill. Or not.

6. 6

   And if you're really nice, you'll make that red cocktail sauce (ketchup/lemon/horseradish) for people who insist on ruining their oysters.

7. 7

   Mix everything together a little ahead of the time you'll be serving the oysters. The shallots pickle in the vinegar so they aren't sharp at all, and make for a nice crunchy experience with the slightly warm oyster. Sometimes I add chopped parsley and lemon zest.

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