24 fresh oysters, shells rinsed well
1/2 lb. unsalted butter, softened
1/4 cup Japanese furikake seasoning, available from Whole Foods and H&L Market
2 Tbs. chopped herbs (flat-leaf parsley, chives, chervil, or a combo)
Kosher salt
Prepare a hot grill or preheat an oven to 375°F.
Shuck the oysters, use a paring knife to cut the muscle attaching them to their shells, replace them in their bottom shells, and refrigerate on a baking sheet.
Put the butter in the bowl of a stand mixer with a paddle attachment and beat until creamy. Stir in the furikake, chopped herbs, and a light sprinkle of salt. Place approximately one tablespoon on top of each oyster.
Place the oysters on a rack and grill or bake them until the butter is fully melted and lightly browned, about five minutes.
Serve immediately with Red Clay Original or Red Clay Carolina.
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