Flavored Butter For Seafood Times Three

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER

Steps:

• Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

FLAVORED BUTTERS - 8 VARIATIONS

Steps:

• Lemon Basil: Combine melted butter, lemon juice and dried basil.
• Mustard: Combine melted butter, prepared mustard, sugar, and salt; whip well.
• Garlic: Combine melted butter, minced garlic and pepper.
• Horseradish: Combine melted butter and prepared horseradish.
• Parsley: Combine melted butter and chopped parsley.
• Cheesy Basil: Combine melted butter, Parmesan cheese and basil; brush on just before serving.
• Southwestern: Combine melted butter, lime juice and chili powder; brush on just before serving.
• Lemon Honey: Combine melted butter, honey and lemon juice; brush on just before serving.