12 fresh oysters, your preference, but East Coast are larger and work a little better
1/2 stick butter, softened
2 tbsp roasted garlic*
2 tbsp chives, minced
1 tsp parsley, minced
Preheat grill to medium-high heat.
In a bowl, combine softened butter with garlic, chives, and parsley. Set aside.
Shuck oysters without cracking shells. Discard the juice from oysters. Top each oyster with a small dollop of the butter combination. Grill on medium-high heat for 4-6 minutes.
*To make roasted garlic, preheat oven to 375 degrees. Keeping garlic in the skins, cut in half width wise the amount you would like to make. (It’s easiest to do a whole head and reserve what you don’t use for other preparations, such as a garlic bread.) Drizzle with olive oil and place in a foil packet. Roast in the oven until flesh is completely soft, about 30 minutes.
*Photographed by Alli Shepherd
