It’s an idyllic late-summer evening for Maine oystermen Carey and Peter Smith and the friends lucky enough to get invited to their house: The brothers have just pulled a stash of Pemaquid oysters out of the Damariscotta River, grabbed a few bottles of locally brewed ale and fired up the grill.

Peter shucks the oysters, harvested just an hour earlier, while Carey quickly prepares their accompaniments. One dish contains a blend of finely chopped habanero peppers, onion and garlic. The biggest hit on this evening, though, is a simple mix of fresh basil and finely grated parmesan. Once grilled, it’s a perfect blend of the oysters’ natural saltiness, the herbal aromas of the basil and the savory flavor of the cheese.