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Hugh's Grilled Oysters
By Ben Conniff, Co-founder and Chief Marketing Officer, adapted from our cookbook, Real Maine Food

Serves 4                                       

2 dozen fresh Maine oysters (or whatever is available in your region), on the half shell            
1⁄2 cup (1 stick) salted butter, softened
1 clove garlic, minced
2 tsp chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano
1⁄2 tsp freshly ground black pepper
1⁄4 cup plain bread crumbs (preferably homemade), toasted
Hot sauce of your choice, for serving

1.  Prepare a grill for direct cooking with coals in the center of the grill or with a gas flame on high (see note, below).
2.  In a small bowl, mash together the butter, garlic, parsley, oregano, and pepper, and set aside. The garlic-herb butter can be covered and refrigerated for up to 1 week before using.
3.  Working with about 6 oysters at a time, place the oysters on the grill with the meat facing up, trying to stabilize them so not too much of the liquid drips out. Quickly top each oyster with about 1 teaspoon of the butter mixture. Grill for about 2 minutes, until the butter melts and starts bubbling and the oyster plumps up and steams. Sprinkle with bread crumbs, then carefully transfer the grilled oysters to a platter. Repeat with the remaining oysters and serve with hot sauce on the side.


Note: If you don’t own a grill, you can follow the same instructions and cook under a broiler, also for about 2 minutes.