Here's how to do it with just two ingredients: Open the oysters as you would for oysters on the half shell, discarding the top shells, Place one-tablespoon or so of chilled butter on each oyster ...

For the spicy garlic butter: 1 cup (2 sticks) unsalted butter, at room temperature; Zest and juice of 1 lemon; 3 garlic cloves, finely grated; 2 anchovy fillets, minced ...

Place opened oysters back on the grill and add sauces. Barbecue sauces, compound butters and vinaigrettes all work beautifully. A classic mignonette or anything with shallot and a little acid will ...

Light, briny, savory, and tender, the meat itself is an edible gem. Whether served raw on the half shell, baked in the form of a ritzy oysters Rockefeller, or fired up on the grill with butter à la ...