- 24 fresh oysters in their shells
- ½ cup unsalted butter, softened to room temperature
- ¼ cup minced green garlic, garlic scapes, or Chinese chives
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
Rinse the oysters in running water to remove any mud from their shells.
Preheat grill to high.
Use an electric mixer with the paddle attachment to combine the remaining ingredients.
Place the closed oysters, flat side up, onto the grill. Close the cover. After 5-6 minutes, the oysters will pop open. Use an oyster knife to help pry off top shell. Dollop a teaspoon of butter into each opened oyster. Once the butter has melted and mixed with the oyster liquor (about 1 minute), gingerly transfer them to a plate.
Serve immediately with crusty bread.
Recommended wine pairing: Flag Hill Sparkling Cayuga, Jewell Towne Aurore, Labelle Winery Seyval Blanc, or Walpole Mountain View Barnett Hill White
About this recipe
You can get green garlic in May, garlic scapes in June and garlic chives thereafter at an Asian grocery. Green garlic is baby garlic with a tiny bulb, tinged with pink at the end. Scapes are young unfurled seedpods that grow up from hard neck garlic plants and are trimmed off so the plant can concentrate on maturing the bulb. And garlic chives are another plant altogether. Sometimes called Chinese chives as they are used widely in Asian cuisine, these flat, grass-like leaves have a mild, part onion part garlic flavor. Given our deadlines, we used garlic chives in our recipe testing and photos.