COOKING OYSTERS ON THE GRILL RECIPES

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don’t spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

Steps:

• Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells).
• Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped. Discard any oysters that don't close.
• Place the oysters on the grate with the deeper shell down to hold in the juices.
• Grill for 5-8 minutes. Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open) dumping out the juices onto the coals. Do not delay in removing them from the grill, as they will cook up to nothing!
• Pry off top shells with an oven mitt, pull the oyster off of the top shell. Dump out juices, return oyster to the shell and serve immediately.