Grilled Oysters with Spicy Tarragon Butter
I love Food & Wine magazine as they always have so many delicious recipes. This grilled oysters with spicy tarragon butter is one such recipe. I have made this a few times and made it tonight for New Years Eve dinner. It was raining out but thankfully I have a sweet husband who held the umbrella over me while I grilled these oysters. My eldest son went absolutely crazy for these so I will definitely be making these again in the future. Enjoy!
Ingredients
- 1 cup unsalted butter, softened
- 3 tablespoons finely chopped fresh tarragon leaves
- 2 tablespoons hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 dozen medium to large oysters (such as Gulf Coast or Blue Point), scrubbed
Prepare
- First, stir together butter, tarragon, hot sauce, salt, and pepper in a small bowl until evenly blended.
- Transfer tarragon butter to a sheet of plastic wrap, and roll into a 2- x 8-inch log. Refrigerate butter until firm enough to slice, 15 to 30 minutes. Cut into 36 slices.
- Next, preheat grill to medium-high (400°F to 450°F). Working in 2 batches, place oysters, flat sides up, on ungreased grates.
- Grill, covered, until oysters open, 2 to 4 minutes.
- Using tongs, transfer oysters to a platter, making sure to keep liquor inside shells. Quickly remove and discard top shells with tongs or heatproof gloves; loosen oysters from bottom shells.
- Top each oyster with a slice of tarragon butter.
- Return oysters to grill, and cook, uncovered, until butter is melted and oysters are hot, 30 seconds to 1 minute. Repeat with remaining oysters. Serve immediately.
