Recipe - Title Fire Shucked Oyster Shooters With Jacks Vermouth Mar

2 Dozen Blue Point oysters,
cleaned
Vermouth marinade:
2 cup Citron Vodka
2 teaspoon Noilly Pratt Vermouth
2 cup Minced onion
1 pn Fresh thyme
2 tablespoon Kosher salt
1 tablespoon Minced dill

Prepare a wood or charcoal fire and let it burn down to embers.

Place oysters flat side down on grill. As the oysters start to open remove
them and place in the ice cold vermouth marinade. Allow the oysters to
cool. Remove them from the marinade. Remove the flat part of the shell and
cut the mussel loose on other shell, reserving all liquid. Pour 1 teaspoon
of the juice over the oysters on the half shell. Garnish with fresh dill.
Posted to MMRecipes Digest V4 #148 by "Vince & Juley Roberts"
vince@bellsouth.net on May 28, 1997