Serves 4 to 6
8 tablespoons (1 stick) unsalted butter, at room temperature
1 bunch fresh flat-leaf parsley, finely chopped (¼ cup)
2 tablespoons Cocktail Sauce, at room temperature
2 tablespoon hot sauce
Rock salt, for serving
Preheat the grill or barbecue. Spread rock salt evenly on a serving tray.
Place the butter and garlic in a small saucepan and melt the butter over low heat. Add the parsley, cocktail sauce, and hot sauce, transfer to a small bowl, and set aside.
Shuck the oysters and carefully loosen them from the bottom shell, leaving the oyster on the half-shell. Place a scant teaspoon of the butter mixture on top of each oyster and then place them on the grill, shell-side down, and cook until the oyster bubbles and curls up at the edges.
Place the cooked oysters, still in their shell, on the rock salt–lined tray, and serve.
Love Oysters? Watch our mini-documentary on Pemaquid Oyster Co.
BBQ Oysters from Mario Batali’s cookbook, “America Farm to Table” 2013