Ingredients:

  • 12 fresh oysters, shucked
  • 1 cup water
  • 1 tablespoon white wine vinegar
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • Juice of 1 lemon
  • Zest of 1 lemon (optional)

Instructions:

  1. Scrub oysters under cold water to remove sand. If shucking, carefully open each oyster and remove the meat; place it in a bowl with its liquor.
  2. In a small bowl, combine melted butter, minced garlic, parsley, lemon juice, and lemon zest. Mix well.
  3. Pour water and vinegar into the large pot, adding the steamer basket or colander. Bring the mixture to a simmer over medium-high heat.
  4. Arrange oysters in the steamer basket in a single layer. Cover with a lid and steam for about 5-7 minutes, or until shells begin to open slightly. Use tongs to remove them from the pot.
  5. Brush the steamed oysters with garlic butter while still warm. Serve immediately with lemon wedges on the side.