-Grilled Oysters with Tomatillo Salsa

Suggested Wine Pairing: Ceja Carneros Chardonnay and Ceja Sonoma Coast Sauvignon Blanc

Serves 4 as an appetizer

Ingredients:

For the Tomatillo Salsa

• 1 pound fresh tomatillos*
• 8 fresh jalapeño peppers*
• 2 cloves garlic
• ¼ cup chopped cilantro
• Salt
• *Tomatillos and Jalapeño Peppers are found at most grocery stores.

For the Oysters

• 4 Tablespoons unsalted butter at room temperature
• 1 Tablespoon finely minced garlic
• 1 Lime cut in quarters
• 20 Shucked oysters, not drained
• Finely grated Parmesan Cheese

Directions:
For the Tomatillo Salsa
Peel off the tomatillo's husk and rinse tomatillo in water. Grill or roast the tomatillos and peppers until the skins appear burned. Do not peel the skins. In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth. Add cilantro and salt and process for an additional 8 seconds.

For the Oysters
In a small bowl combine the butter and minced garlic and heat in microwave oven for 30 seconds. Place the oysters on a hot grill (at medium flame) and cook until hot to the touch -  about 3 to 4 minutes each. The oysters will start to pop open. Chuck the oysters (wear protective mittons) and immediately top with ¼ teaspoon of  garlic butter, ½ teaspoon of tomatillo salsa, a few drops of lime juice and a pinch of grated Parmesan cheese. Enjoy with a glass of chilled Ceja Chardonnay.