This is a great appetiser to kick off a party because oysters tend to draw a crowd. It’s fun to watch (and smell) them sizzling over the heat. Prep the garlic butter and throw your oysters on the BBQ and then, when slightly open, flick the lid off and add a dab of butter.
They’re best eaten soon after they come off the grill, with slices of crusty bread to sop up any remaining sauce. It’s so delicious, you won’t want a drop of it to go to waste.
1 cup (1/2 lb.) unsalted butter
3 garlic cloves, minced
24 large Mahurangi oysters
1 loaf French bread
How to Make It
Melt butter in a small saucepan over medium. Stir in garlic. Remove from heat, and place saucepan next to BBQ to keep butter warm.
Place the raw oysters on the BBQ and wait to open slightly, pop the top and then about 1 tablespoon of the butter mixture. BBQ, uncovered, until juices start to bubble and the edges of the oysters begin to curl, about 2 minutes. The transfer oysters from BBQ to a serving platter. Serve with baked French bread.
Note: Large oysters are important here, because they stand up better on the grill and cradle more of the buttery sauce.