This is a delicious garlic butter sauce to use on seafood, such as grilled prawns and grilled fish, but it is especially delicious when used for grilled oysters.
Fondue of Butter
2 cubes of unsalted butter (1/2 pound or 1 cup)
1 head of garlic, peeled and trimmed
1/2 tsp. salt
1/4 tsp. sweet paprika
1/2 tsp. shallots or onion powder (if desired)
In a small saucepan over very low heat melt the butter. Add the garlic and cook very slowly without simmering for an hour or until the garlic is extremely soft and tender and yet not browned. It is very important to monitor the heat of your stove to ensure the butter does not boil and brown and the garlic stays creamy white. When the garlic is super tender use a fork or an immersion blender to puree the garlic. Add salt to taste, the paprika and the shallot/onion powder. Keep warm while grilling the oysters in a small pot on the corner of the BBQ and dollop spoonfuls into the oysters. Grill until bubbly.
Also, if you are feeling too challenged by dealing with placing the oysters on the grill to finish with the garlic butter or by shucking them at all, you can place a grill-safe skillet on a corner of the grill and fill with the Fondue of Butter, and plop in the oysters as you open them after their initial grilling (or from a jar of freshly shucked oysters purchased from your local seafood vendor). Your guests can use a cocktail fork or spoon to scoop up an oyster as they wish.
Heather in SF 
