Step

• 1

  Choose a shallow serving platter that will hold all of the oysters. Pour the rock salt onto the platter to create a 1/2” base. This will steady the oysters for serving.

• 2

  To prepare the oysters, check to ensure they are completely closed. Discard oysters that are not.

• 3

  Wash and lightly scrub the oysters to ensure there is no grit on the surface. This will prevent the grit from entering the oyster once shucked.

• 4

  Using a thick glove or kitchen towel, sturdy the oyster in the opposite hand of which you hold a knife. Using an oyster knife or very sturdy paring knife, locate the “hinge” on each oyster.

• 5

  Place the point of the knife in the hinge, and wiggle the tip of the knife into the oyster until it feels sturdy. Firmly turn the knife to apply a torquing pressure to gently open the oyster. Remove the top shell of the oyster.

• 6

  Using the tip of the knife, loosen the oyster from its shell, leaving the juices intact. Place each loosened oyster on its half shell on a baking sheet.

• 7

  When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

• 8

  In a small saucepan, melt the butter over medium-low heat in a small saucepan. Add the garlic and a generous pinch of salt and cook until fragrant but not burned, about 1 minute. Remove from the heat.

• 9

  For the Mignonette: Combine the minced shallot, red wine vinegar, and 1/2 tsp freshly ground black pepper.

• 10

  Spoon 1 tsp of the garlic butter sauce onto each oyster in its half shell. Carefully place each oyster directly on the grill grates, ensuring they don’t slip.

• 11

  Close the lid and allow them to cook for 3-4 minutes, until the edges of the oysters have pulled away from the shell.

• 12

  Remove carefully with tongs to keep the juices and butter in the shells. Place directly on the rock salt to balance them.

• 13

  Serve immediately with the mignonette and lemon wedges to squeeze onto the oysters. Enjoy!