If you’re a true epicure, experiment with compound butter made the day before that might include peppers or scallions. One local title involved poblano peppers in the butter.
Serve on the salt bed and in the oyster. Best eaten outside. Fork out the oyster and when it’s cool enough to drink, take a sip of that oyster juice and butter liqueur. Now you’re living the way the old-timers used to do it.
Garnish in the cold December air with a nip of Jefferson’s Ocean two-cube bourbon whiskey. Of all the things to eat on the Outer Banks, it won’t get any better than that.