Using fresh oysters on the half shell (shuck them by inserting the tip of the oyster knife into the joint end of the shell fish and twisting the blade. Try to keep as much of the briney liquid (also called liquor) in the bottom shell with the loosened oyster meat. Top with a dollop of compound butter and heat shell side down over live fire or coals until edges brown and liquid bubbles.
One dozen raw oysters
Mix butter and ingredients other than the oysters in a bowl. Top each oyster with a tablespoon of butter mixture. Heat over live flame utilizing coarse salt in a cast iron pan to stabilize. Once sizzling hot top with additional parsley for garnish.
Recipe by Barbecue Tricks at https://barbecuetricks.com/fire-roasted-oysters/