-Grilled Oysters with Tomatillo Salsa and Lime

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

Our family favors this delicious starter when fresh oysters are available. Some flavors seem made for each other, and tomatillo salsa and lime are one of those perfect culinary marriages. Here they are served over oysters, perhaps the world's most interesting of all seafoods. Grilling the oysters lightly adds a smoke flavor to further enhance their appeal. 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 the tomatillo's husk and rinse in water. Grill or roast the tomatillos and the 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 the 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 the grill or under the broiler over a medium fire and cook until firm to the touch, about 2 to 3 minutes. While the oysters are still warm, top each with ¼ teaspoon garlic butter, ½ teaspoon tomatillo salsa, a few drops of lime juice and a pinch of grated Parmesan cheese. Enjoy immediately with a glass of chilled Ceja Chardonnay.