GRILLED OYSTERS MEUNIERE

These oysters are gently grilled to add smoke to their already complex flavor, then soaked in a simple marinade. The oysters and their olive oil-rich marinade should be spooned over grilled crusty bread. 2 dozen Hama Hama

Oysters, shucked For the marinade: ½ cup reserved oyster

liquor 1 ½ cups good olive oil 2 tablespoons shallots,

minced 2 tablespoons garlic,

minced 1 teaspoon capers,

minced 2 tablespoons chopped

fresh parsley 1/4 teaspoon crushed red

pepper ½ cup dry white wine 1 loaf sourdough, sliced

thick

To prepare the marinade: Sweat shallots, garlic and capers in 1 ounce olive oil in a small saucepan over medium heat until translucent but do not brown. Add crushed red pepper and white wine to the pan and reduce wine until almost dry. Scrape contents of pan onto a plate and let cool. Mix remaining olive oil, reserved oyster liquor and parsley with your sweated alliums in a bowl and keep refrigerated until oysters are ready.

To grill the oysters: Start your grill and maintain a low to medium heat. Hardwood or lump charcoal is recommended. Strain oysters and place oysters carefully onto a perforated pan in a single layer. Place rack of oysters onto grill and cook without moving oysters until they have warmed through and taken on a small amount of color, about 2 minutes. Remove marinade from refrigerator and add oysters to marinade. Give them a gentle stir

To grill bread: Place slices of bread on grill and cook until you have adequate grill marks on both sides.

To serve: Stirring regularly, spoon oysters and their marinade over grilled bread and finish with fresh lemon juice.

Serves: 4 Per serving: 740 calories (percent of calories from fat, 71), 10 grams protein, 42 grams carbohydrates, 2 grams fiber, 58 grams fat (8 grams saturated), 29 milligrams cholesterol, 534 milligrams sodium.

Mia Yakel