1993 JOHN ELKHAY'S GRILLED LITTLE COMPTON OYSTERS WITH HORSERADISH
CHIVE BUTTER

1 dozen oysters

Horseradish butter:
10 ounces (2 sticks plus 4 tablespoons) unsalted butter
3 to 4 teaspoons lemon juice
3 tablespoons horseradish
1 bunch fresh chives, chopped (about 1/4 cup)
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Place butter in mixing bowl and beat until light and fluffy. Add rest of ingredients. Mix and check seasoning. Grill oysters over hardwood charcoal or under broiler until they open, 4 to 5 minutes. Top with a tablespoon of horseradish butter. Serve with wedges of lemon. Serves 3 to 4.