We used pre-shucked oysters and crab shapped tins to charbroil some oysters last weekend. The idea came from Drago's Seafood Restaurant
in New Orleans. This was a lot of fun and really good.
The full write-up is here
Butter sauce is two sticks of butter, two sticks of margarine, 3 spoonfuls of minced garlic, and some italian seasoning.
Placed the oysters in the tins.
Added the butter sauce to the tins.
I used some of the butter sauce to flare up the fire around the oysters.
Finished product. Very tasty and I will be doing this again.