Two different dishes. Grilled oysters (with cheese and such) and oyster soup. The oyster soup is most similar to the brothy clam chowder I had in Boston.

I haven't shucked and grilled oysters very often because it requires some work. (we live near the coast so this is a great time of year to go and get fresh seafood) My shucking was good, but I should have taken off the oysters once they were sizzling because the carry-over heat of the hot oyster shells continued to cook the oysters once they were taken off. They were still good, but not perfect; a smidge over done.

It's dark this time of year so it makes grilling outside difficult, even with artificial light.