Grilled Oysters with Leek Butter

Oysters on the half shell can wobble on the grill,” James Holmes says. “That’s a good thing — some butter will spill onto the coals, which smokes the oysters at the same time.

6 tbsp unsalted butter
1 medium leek, white and tender green parts only, very thinly sliced
1 tsp sherry vinegar
1 clove(s) (large) garlic, minced
1 tbsp fresh lemon juice
1/2 tbsp Tabasco
Salt to taste
24 oysters on the half shell
In a skillet, melt 2 tablespoons of the butter. Add the leek and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes.

Stir in the vinegar, transfer to a bowl, and let cool.

Stir in the garlic, lemon juice, and Tabasco.

Soften the remaining 4 tablespoons of butter and combine thoroughly with the leek mixture. Season with salt.

Light a grill. Place a dollop of leek butter on each oyster. Grill the oysters over high heat until just cooked through and the butter is melted, about 1 minute. Serve right away.

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