Champagne Roasted Oysters with Lemon Butter and Crushed Pistachios
 

Each National Oyster Cook-Off Contestant gets an opportunity to describe his or her dish to an appreciative audience and display the dish for awaiting photographers. Here Marty Hyson, the 2002 winner displays his winning entry.

   Ingredients:
          12 Maryland shucked oysters
          2 cups dry Champagne
          2 sticks butter
          1 cup freshly squeezed lemon juice’
          1 teaspoon basil
          1/2 cup crushed shelled pistachio nuts
          1 bag mesquite chips for smoking oysters
          on grill
   Procedure:
          Heat grill with mesquite chips.Soak chips
          in water overnight and place on hot coals
          in a smoker  box. This will help with the
          smoking process. Turn grill on high to
          medium heat. Place oysters in their shells
          on grill and pour enough Champagne over,
          them to cover in liquid. Cook until edges
          are curled, (10 minutes). Turn heat on grill
          to low/medium. Place 1/4-inch slice of
          lemon butter on top of oyster and let melt
         and cook for 3-5 minutes. Sprinkle crushed
         pistachios over oyster and let cook
         another 2 minutes. Serve hot with Melba
         toast or slices of  French bread.
   Lemon butter:
         Combine in bowl:
                   2 sticks butter, softened and add
                   lemon juice,
                   garlic powder and
                   basil
          Mix ingredients thoroughly. Once mixed,
          shape mixture into a log  and refrigerate
          until hard. Cut into 1/4-inch slices.