- 2 dozen medium-sized oysters shells scrubbed clean
- 1 to 2 tablespoons unsalted butter melted
- 2 to 4 tablespoons Pommeau or dry sherry heated slightly
Build a medium –sized fire in the barbecue, or light up the gas grill with all three burners. When the coals are red and dusted with ash, spread them in a tight, single layer leaving a perimeter of grill with no coals under it; they need to emit concentrated heat. Set the grill over the coals.
When the grill is hot add some grape vine cuttings, or the wood of your choice and let it flame up. Then, set the oysters – cupped side down – on the grill, balancing them so they sit upright. Close the grill, leaving the vents open, and cook until the oysters open, which should take about 5 minutes. Look at the oysters carefully – sometimes they just open a bit. Don’t wait for them to open wide – they’ll be over cooked.
Remove the oysters from the grill. Holding an oyster in one of your hands that is protected by either a thick glove or a folded towel, and using an oyster knife, cut the muscle inside the top shell of the oyster to free it, and discard the shell. Free the oyster, which will be snuggled in the bottom shell by severing the muscle that holds it. This isn’t necessary, but it makes life easier for the oyster eater!
Drizzle each oyster with an equal amount of melted butter, then drizzle with an equal amount of Pommeau, and serve immediately, while the oysters are still hot.