Shucking oysters is a job I prefer to leave to the experts. You have to insert the oyster knife into the right spot at the hinge of the shell, and exert a lot of pressure. The knife, with its thin blade, can do a lot of damage to a hand if it slips. Cooking oysters in the shell is much easier for a home cook to do. The shell opens when the oyster is cooked.

Recipe

• Heat coals on a grill until smouldering.
• If you have a gas grill, preheat it.
• Use paper towels to squeeze excess moisture from kimchi, then chop finely.
• Thoroughly mix the kimchi and butter.
• Add more kimchi and some salt, if needed. Mix in the panko.
• Spread a layer of rock salt on a baking tray. Place the oysters, flat shell-up, on the salt, making sure they can't tip over.
• Place the tray on the grill and splash water onto the coals to create steam.
• Cover the grill and let the oysters cook for about three minutes, or until the shells open.
• Remove and discard the top shell, taking care not to spill the juices.
• Spoon some of the kimchi butter over each oyster.
• Cook them for another minute, or until the butter melts, then top with shredded nori before serving.