1 pint (about 24 medium oysters, ~480 ml) selected oysters
0.25 cup (60 ml / 57 g) melted butter
0.75 cup (180 ml / ~75 g) cracker crumbs, seasoned with salt and pepper
Instructions
1. Shuck or drain the oysters, then clean them by rinsing briefly in cold water. Dry thoroughly between layers of clean kitchen towels — this step (removing surface moisture) ensures the crumbs adhere and the oysters brown rather than steam.
2. Melt the butter and spread the seasoned cracker crumbs on a shallow plate. Season the crumbs with salt and pepper to taste.
3. Using a fork, lift each oyster by its tough adductor muscle (the firm, pale band at the side). Dip first in the melted butter, then dredge in the seasoned cracker crumbs until evenly coated.
4. Arrange the coated oysters in a well-buttered hinged wire grill basket (broiler basket). Broil over a high, direct heat source — either a charcoal or gas grill at high heat, or under an oven broiler set to high (approximately 500–525°F / 260–275°C) with the rack positioned 3–4 inches (8–10 cm) from the element. Turn the basket once during cooking.
5. Broil for 3–5 minutes total (turning once at the halfway point), until the juices visibly well up and the crumb coating is golden brown and crisp. The oyster edges will curl slightly and the flesh will turn from translucent to opaque — both are reliable doneness signals. Do not overcook; oysters toughen quickly.
6. Serve immediately, with or without Maitre d'Hotel Butter (a compound butter of softened butter, minced parsley, lemon juice, salt, and white pepper).
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