Ingredients:
- 24 large oysters on the half-shell*, such as hog island sweetwaters or fanny bays
- bagna cauda butter
- casino butter
- langosta butter
- lemon wedges
Directions:
- Prepare a charcoal or gas grill for medium-high heat (about 450°; you can hold your hand 5 in. above cooking grate level only 4 to 5 seconds). Set oysters in shells on cooking grate and top each with about 1 1/2 tsp. of Bagna Cauda Butter, Casino Butter, or Langosta Butter (about a 1/4-in.-thick slice of log). Cook oysters, covered, just until juices are bubbling around the edges, 4 to 5 minutes.
- Meanwhile, line a platter with rock salt. With tongs, carefully lift oysters from grate, keeping them level so the juices don't spill, and nestle them in salt. Garnish with lemon wedges and serve hot.
- *Have your seafood purveyor shuck the oysters, taking care to reserve the juices. Keep them cold and as level as possible in transport to avoid losing the liquid, and use them as soon as you can.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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