You will need rock salt for this recipe.

• 2 dozen small (3 - 4 inches long) Pacific oysters, scrubbed

Sauce

• 1/2 cup extra-virgin olive oil
• 1 cup (2sticks) unsalted butter
• 1 tablespoon packed brown sugar
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1 red bell pepper, seeded, deribbed, and finely chopped
• 1 Anaheim chili, seeded, deribbed, and finely chopped
• 3 plum (Roma) tomatoes, cut into 1/4-inch dice
• 1/4 cup minced fresh flat-leafed parsley

Method

Prepare a medium-hot fire in a charcoal grill.  Spread rock salt on a rimmed platter.  Shuck the oysters, removing the flat top shell and loosening the oyster from the bottom shell; leave the oyster in the shell, reserving as much liquor as you can in the shell.  Nestle the oysters in the rock salt to keep them from tipping.

For the sauce:  In a medium saucepan, combine the olive oil, butter, and brown sugar.  Cook over medium heat until the brown sugar is dissolved.  Add the remaining sauce ingredients.  Reduce the heat and simmer gently for 10 minutes.  Remove from the heat and set aside, but keep warm.

When the coals are covered with a fine coat of ash, push them to the sides of the fuel bed.  Place the oysters on the center of the grill and spoon 1 tablespoon of the sauce onto each oyster.  Cover the grill and cook for 4 to 5 minutes, or until the liquor and sauce are bubbling.  Take care not to overcook; it's okay to peek at 3 minutes.  Quickly sprinkle the parsley on the oysters, then quickly transfer them back to the rock salt.  Serve immediately.

Makes 24; serves 6 as an appetizer

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Reprinted with permission from ©The Hog Island Oyster Lover's Cookbook by Jairemarie Pomo, published by Ten Speed Press    click for book review and more recipes

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