By Tommaso Shellfish

Compound butter is simply butter mixed with various herbs and seasonings. Fiddleheads taste like asparagus and are a special spring foraged treat!

Ingredients:

• 2 dozen fresh Alaskan oysters

• 1/2 - 1 cup fiddlehead ferns, cleaned and trimmed

• 1 cup unsalted butter, softened to room temperature

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh chives, chopped (optional)

• 1 tbsp lemon juice

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup grated Parmesan cheese, breadcrumbs (optional, for topping)

Prepare the Fiddleheads

1. Clean the fiddleheads thoroughly under cold water, trim tough parts and rub off any brown scales 

2. Boil them in a large pot of salted, rapidly boiling water for at least 15 minutes to ensure safety and tenderness. (Do not eat raw or undercooked fiddleheads).

3. Drain the fiddleheads and immediately transfer them to an ice bath to stop the cooking process and preserve their bright green color. Pat dry with paper towels. 

Make the Compound Butter 

1. Combine the softened butter, blanched fiddleheads, minced garlic, parsley, chives, lemon juice, salt, and pepper in a food processor or a medium bowl.

2. Pulse or stir the mixture until all ingredients are well combined and the fiddleheads are finely chopped within the butter

3. Refrigerate it until it’s firm (about an hour), store
   
   

Prepare the Oysters 

1. Preheat your grill to medium-high heat (around 400°F to 475°F).

2. Shuck the oysters, keeping the meat and as much of their natural liquid ("liquor") as possible in the deep, cupped half of the shell.

3. Carefully run an oyster knife or a small spoon underneath the oyster meat to release it from its bottom shell

Grill the Oysters

1. Arrange the shucked oysters on your grill, making sure they sit level so the juices and butter don't spill out. You can use crumpled aluminum foil on a baking sheet to create a stable base if needed.

2. Spoon about 1 teaspoon of the compound butter mixture on top of each oyster.

3. Close the grill lid and cook for about 3 to 5 minutes, or until the liquid and butter mixture is vigorously bubbling and the edges of the oyster meat begin to curl. Try not to overcook! 

4. Sprinkle the Parmesan cheese over the bubbling butter during the last minute of grilling until melted and golden brown or add breadcrumbs for a little crunch!