2 dozen blue point oysters — cleaned
–vermouth marinade– 2 cups citron vodka
2 teaspoons noilly pratt vermouth
2 cups minced onion
1 pinch fresh thyme
2 tablespoons kosher salt
1 tablespoon minced dill
Prepare a wood or charcoal fire and let it burn down to embers.
Place oysters flat side down on grill. As the oysters start to open remove them and place in the ice cold vermouth marinade. Allow the oysters to cool. Remove them from the marinade. Remove the flat part of the shell and cut the mussel loose on other shell, reserving all liquid. Pour 1 teaspoon of the juice over the oysters on the half shell. Garnish with fresh dill.
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997