Lots of fresh cracked black pepper (6 turns of a pepper mill)
For the butter:
1 stick of butter at room temperature
1/4 cup honey or agave syrup
Zest of 1 orange
Pinch of salt
In a small bowl, mix together the ingredients for the mignonette and set aside.
In a separate bowl, whip the butter with the honey, orange zest, and salt. Top each shucked oyster with a generous ½ teaspoon of the butter mixture, then place the oysters on a hot grill and cook until the butter has melted and the oysters start bubbling, about 3 minutes.
Spoon a little of the mignonette onto each cooked oyster, and serve.