Grilled Oysters with Bloody Mary Butter

Ingredients

250g Westgold Unsalted butter

1 1/2 C crushed tomatoes or jar of pasta

2 Tbsp + 2 tsp horseradish  (freshly grated or can use horseradish cream)

2 Tbsp Tabasco

1 Tbsp Worcestershire sauce

2 tsp salt

1 1/2 tsp ground black pepper

1 tsp celery seeds

12 oysters in a half shell

Lemons

Celery leaf for garnish or thin slices of green chilli

Created by LISA THOMPSON @the_goat_bbq

Method

Purée all ingredients except Westgold Unsalted butter.

Fold 1 cup of the mix into your Westgold Unsalted butter.

Shape into a log and wrap with glad wrap and chill until ready to use.

Fire up the BBQ to high heat.

Scrub oysters with brush under cold water (if using whole oysters in the shell, otherwise omit this step).

Place oyster directly on the BBQ, shell side down, and close the lid.

Grill for approximately 2-3 minutes until oysters puff up.

Transfer carefully to tray without spilling the good stuff.

Spread a slice of your Bloody Mary butter onto the oysters.

Place back on the BBQ carefully and close the lid, checking until the edges of the butter begin to brown.

Remove from BBQ and top with celery leaf, horseradish finely grated (this can be left out if you do not have access to fresh), and a squeeze of lemon.

Note:

These can also be done directly under your grill in the oven or on a camp stove if you are beachside