Drunken Grilled Oysters

By dominicc • January 26, 2010 • 0 Comments

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Author Notes: The anise or licorice flavor of the absinthe pairs quite well with oysters providing a welcoming change of pace from traditional mignonnette sauces. - dominicc

Serves 4

24 oysters, shucked, shells and water reserved
1/2 cup butter, melted
2 shallots, medium, minced
3 garlic cloves, minced
1/2 teaspoon salt, kosher
1/4 teaspoon cayenne pepper
1/2 cup flat leaf parsley, chopped
4 ounces absinthe

Prepare charcoal or gas grill for direct cooking at medium-high heat, you should be able to hold your hand over the grill for 5-6 seconds.
In a saucepan over medium low heat: add butter, shallots, and reserved oyster water. Cook until the shallots soften, about 3 of 4 minutes.
Add garlic, parsley, salt, and cayenne, cook for about a minute more.
Off heat, stir in absinthe.
Add one oyster to each half shell and top with 1 tablespoon of butter mixture.
Carefully- place on grill for about 5 minutes. Serve immediately.