This week, Chef Bob Kunkel of Harbor Harvest shows Tina Redwine how to prepare farm to table meals. 

Grilled Oysters ( We will be cooking NY Salts & Mystic CT)

Heat the Grill or Skillet to High Heat

Shuck the Oyster ( Or have them Shucked)

Steam on the Heat a minute - in the Oysters own Broth

Add 1/2 Tsp of Butter for Each Oyster

Oyster Butter:

1/2 Cup of Whipped Butter

Garlic Clove Minced

Tbsp of Chopped Cilantro

Tbsp of Grated Fresh Parmesan

Drizzle onto Oyster Create a little Flame to Char ( You can also use Olive Oil to create the Flame)

Bob Kunkel/Co-Owner, Harbor Harvest