Grilled Oysters With 3 Gourmet Butter Sauces

The Thanksgiving of 2016 taught me that Murphy’s Law applies specifically to kitchens. My oven died at 9 AM with sixteen people arriving at four, rain hammered the windows, and the turkey sat raw and mocking on the counter. That’s when I dragged everything outside—grill grates, sheet pans, and thirty pounds of seafood—and discovered that grilled oysters taste better when you’re slightly desperate. The smoke stings your eyes in October air, butter drips onto hot coals and flares up, and nobody cares about a missing turkey when slurping briny liquor from the shell. I’d burned the first batch—charred them to … Find out more