makes 6 servings

12 fresh oysters in the shell, such as Pacific or Kumamoto
1 Tbsp. (15 mL) butter
1 shallot, minced
1 large garlic clove, minced
1/2 tsp. (3 mL) curry powder
1/4 tsp. (2 mL) cayenne pepper (optional)
1/2 c. (125 mL) whipping cream
Freshly ground pepper to taste
1/2 lemon
2 Tbsp. (30 mL) chopped cilantro
Coarse sea salt

Follow steps 1-5 as shown to shuck oysters, reserving liquid. Drain off the oyster liquid into a small bowl and set aside. In a small saucepan, combine butter, shallot, garlic, curry powder, cayenne (if using) and cream. Heat mixture over medium heat for 3-4 minutes until slightly thickened. Stir in reserved oyster liquid and season with pepper. When ready to cook, place oysters on the half shell on a preheated grill. Spoon 1 Tbsp. (15 mL) curry sauce over each oyster. Add a squeeze of lemon and garnish with cilantro. Grill until the edges of the oyster flesh start to curl, about 4 minutes. Remove  oysters from the grill and serve immediately on a bed of coarse sea salt.

Calories: 99; Protein 2.1 g; Carbohydrate 3.3 g;
Fibre 0.2 g; Fat 8.8 g/serving

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