Grilled Oysters with Fennel Butter

• 1 teaspoon fennel seeds
• 5 tablespoons unsalted butter, softened
• 1 tablespoon minced shallots
• 1 tablespoon minced fennel fronds or parsley
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon kosher salt
• 16 medium oysters

1. Light a grill or preheat the oven to 500.
2. In a small skillet, toast the fennel seeds over moderately high heat until fragrant, about 1 minute.
3. Transfer to a plate to cool.
4. Pound the seeds to a coarse powder in a mortar.
5. In a bowl, blend the butter with the ground fennel seeds, shallots, fennel fronds, pepper and salt.
6. Arrange the oysters on the grill, cover and cook for 3 to 5 minutes, just until they start hissing and releasing their juices but are not wide open.
7. Transfer the oysters to a large baking sheet.
8. Alternatively, arrange the oysters on a large rimmed baking sheet and roast in the oven for 3 to 5 minutes, until they start hissing.
9. Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell.
10. Top each oyster with 1/2 teaspoon of the fennel butter and serve hot.

fennel seeds, unsalted butter, shallots, fennel, ground pepper, kosher salt, oysters

Taken from www.foodandwine.com/recipes/grilled-oysters-with-fennel-butter (may not work)