Grilled oysters great start to Father’s Day meal

If you’re like the rest of America, there’s a good chance you’re cooking out on Father’s Day — it’s the fourth most favorite day for grilling of the year, after July 4 and Memorial and Labor days. And no doubt there’s a juicy steak, burgers or chicken on the menu, perhaps dressed up with a fancy sauce or rub to make the meal a little more special.

If you really want to go all out, why not start the celebration with an appetizer that looks appropriately fancy pantsy but is actually incredibly simple to prepare: grilled oysters.

You’re firing up the grill anyway, and oysters are among the easiest shellfish to prepare over hot coals or gas because they cook quickly and don’t require a lot of prep, other than a good scrub down in the sink. You don’t even have to shuck them because they open naturally on their own as they cook. However, you will need a sharp knife and a kitchen towel or mitt to carefully remove the top shell without spilling any of the bivalves’ natural juices when they’re ready to eat.

Depending on the size of the oysters, they’ll take between 5 and 8 minutes to cook.

When buying oysters, choose bivalves that smell like the ocean (not fishy!) and do not have any chips or cracks in the shell. Also, the shells should be tightly closed.

Fresh oysters are pretty hardy, but they need to be stored in the fridge until you use them.

Grilled Oysters With Chorizo Butter

Serves 6. Adapted from bonappetit.com

18 Louisiana or other medium-to-large oysters

4 ounces fresh Mexican chorizo

1 stick unsalted butter, cut into small cubes

2 tablespoons fresh lime juice

Salt

2 tablespoons minced fresh cilantro leaves, for garnish

Finely grated lime zest, for garnish

Rinse the oysters in cold water, scrubbing off any mud or debris with a scrub brush. Discard any with shells that are open and don’t stay closed after tapping them on the counter.

In a skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until lightly browned, 8 minutes. Scrape into a bowl and let cool, then break into small clumps.

Add 1 tablespoon of water to the skillet and simmer over low heat. Add the butter to the skillet a few cubes at a time, whisking constantly until melted before adding more. Stir in the chorizo and lime juice and season with salt. Keep warm over very low heat.

Prepare a charcoal or gas grill for cooking. Place the oysters on the grill, flat side up, being careful not to crowd them. Grill over medium-high heat until the shells open slightly, and the meat is opaque and cooked through but not yet dried out, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones. Carefully transfer to a platter using tongs or a kitchen mitt. Remove the top shell, then run a sharp knife along the inside of the bottom shell to detach the oyster. (This will make it easier to eat.)

Spoon the chorizo butter onto the oysters. Garnish with chopped cilantro and lime zest. Serve right away, with a sparkling chablis.