PEI oysters, scrubbed and rinsed
flavoured butters, see recipes below
cup unsalted butter, softened
tbsp finely chopped leeks
tsp lemon zest
tsp orange zest
tsp finely chopped tarragon
GRILLED OYSTERS: Preheat grill to high heat.
Shuck oysters and place onto a baking tray. Discard top shells.
Place a small spoonful of flavoured butter onto each oyster then place oysters onto the grill. Ensure the oysters are flat, so that the oyster liquor and butter do not leak out during cooking.
Cook for 3 – 4 minutes, as the oysters cook, the meat will begin to shrink and the oyster liquor and butter will simmer.
Carefully remove oysters from the grill. Serve hot.
LEMON LEEK BUTTER: In a small bowl combine butter, leeks, lemon zest, season with pepper. Mix well to combine.
Use butter mixture immediately or refrigerate until ready to use.
ORANGE TARRAGON BUTTER: In a small bowl combine butter, orange zest, tarragon, season with pepper. Mix well to combine.
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