Grilled Wasabi Oysters

• 1/2 cup white wine
• 1 shallot, finely chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon wasabi mustard
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1/2 cup butter, cubed
• 1/2 cup minced fresh cilantro
• 1/8 teaspoon salt
• Rock salt
• 18 fresh oysters in the shell, washed

1. In a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook until liquid is reduced by half. Strain liquid, discarding shallot.
2. Return to pan; stir in mustard and soy sauce. Cook and stir over low heat. Add butter and whisk until melted. Stir in cilantro and salt; set aside.
3. Spread rock salt into an ungreased 15x10x1-in. baking pan; set aside. Place oysters, flat side up, on grill rack. Grill, covered, over high heat for 3-6 minutes or until shells open.
4. Transfer to prepared pan. To loosen oysters, cut muscles from top shell; place on bottom shell in juices. Discard top shell. Spoon 2 teaspoons butter mixture over each oyster. Serve immediately.

white wine, shallot, white wine vinegar, wasabi mustard, soy sauce, butter, fresh cilantro, salt, salt, oysters

Taken from www.tasteofhome.com/recipes/grilled-wasabi-oysters/ (may not work)