Yield: This recipe makes enough sauce for approximately one dozen oysters.

Ingredients:

• 2 Tbsp butter
• 1 Tbsp Dijon mustard
• 1 garlic clove, minced
• 1 ½ Tbsp Worcestershire Sauce
• Juice from ½ lemon
• Parmesan or swiss cheese for grating

Directions:

Shuck oysters, leaving the oyster in the half shell. Prepare a rimmed cookie sheet with a sheet of crumpled up aluminum foil. Place each oyster on the aluminum foil, pressing and adjusting the foil as needed so the oysters stay level.

Melt butter in a small sauce pan or skillet. Add the garlic and saute until fragrant. Whisk in the mustard, Worcestershire sauce, and lemon juice. The sauce will thicken quickly. Remove from heat and spoon about a teaspoon on each shucked oyster. Top with a sprinkle of grated parmesan or swiss cheese.  Place pan under the broiler and broil for approximately 3-5 minutes, or until the oysters are hot and bubbly and the cheese is lightly browned.

NOTE: these can also be made on the grill with med to med-high heat. I find little individual rings of crumpled aluminum foil work best to keep the oysters level. The cheese doesn’t brown as much on the grill, but you get a nice smoky flavor.