Grilled Oysters (New Brunswick)

As in the other Atlantic Provinces, New Brunswick seafood is top notch. Their shellfish is celebrated during the annual Bouctouche Shellfish Festival, and you can have a fest of your own with these tasty oysters.

3 dozen large oysters

Herb Butter:
1 cup fresh herb leaves, such as flat-leaf parsley, chives and tarragon, packed
½ small clove garlic
½ cup (1 stick) butter, room temperature
¼ tsp. lemon zest, finely grated
1 tsp. lemon juice, freshly squeezed
sea salt
black pepper, freshly ground

To Serve:
lemon wedges
hot sauce

Prepare a grill for medium-high heat.

For the Herb Butter:
Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.

Make-Ahead: Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

For the Oysters:
Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes.

Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells.

Serve warm with butter, lemon wedges, and hot sauce.