Grilled Oysters With Tagbasco Leek Butter

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   1.In a skillet, melt 2 tablespoons of the butter. Add the leek and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes. Stir in the vinegar, transfer to a bowl and let cool. Stir in the garlic, lemon juice and Tabasco. Soften the remaining 4 tablespoons of butter and combine thoroughly with the leek mixture. Season with salt.

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   2.Light a grill. Place a dollop of leek butter on each oyster. Grill the oysters over high heat until just cooked through and the butter is melted, about 1 minute. Serve right away.

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   Make Ahead The Tabasco-leek butter can be refrigerated for up to 3 days. Let soften before using.

* Per serving · 4 servings · Values may vary.

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