It has become quite fashionable to grill oysters these days. Many restaurants, especially the bevy of beach-side joints that have popped up lately, have grills that are used almost exclusively for grilling oysters.
There is nothing wrong with a grilled oyster, but some caution should be used not to overwhelm the oyster with stuffing, and not to overcook the poor fellow.
Oysters Rockefeller are perhaps the most famous of the grilled, or broiled oyster recipes (You do remember that oysters Rockefeller were invented at Antoine's in New Orleans, right?), but let's do something a little bit simpler.
GRILLED HERB BUTTER OYSTERS
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1 dozen large oysters
1 cup chopped cilantro or parsley
1 minced clove of garlic
1 stick of butter
1 lemon, cut into wedges
Place the herb, warm butter, juice from 1/4 of the lemon, and garlic in a food processor, and blend. Put a teaspoon of the mixture on top of the oyster (still in half of its shell of course) and grill quickly over a very hot grill, just until bubbly. Serve at once. A hot broiler will work, but not as well as a grill.