Grilling oysters over high heat saves you the trouble of shucking them first, since the intense heat forces the shells open on their own.
Coastal Living APRIL 2008
Scrub oysters under running water; discard any that are open and do not close within a few seconds.
Grill oysters over high heat (400° to 500°) about 5 minutes, until shells open slightly. Pry off top shell, using oven mitts to protect hands from hot shells and liquid. Discard top shell, and loosen meat from bottom shell.
Place on a serving tray, and serve immediately with hot sauce, Champagne Mignonette, and Basil-Garlic Butter Sauce.
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