GRILLED OYSTERS WITH SPICY TARRAGON BUTTER


SERVES
4 – 5 People
PREP TIME
20 mins
COOK TIME
6 mins
TEMPERATURE
Medium-high heat

INGREDIENTS
  • 220g unsalted butter, softened
  • 3 tablespoons chopped tarragon
  • 2 tablespoons hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 dozen medium to large oysters

EQUIPMENT
  • High speed food processor
  • Roll of plastic wrap
  • Tongs
  • Serving platter

COOKING METHOD
  1. Light your charcoal fire, or set your gas grill to medium-high.
  2. In a food processor, pulse the butter with the tarragon, hot sauce, salt, and pepper until blended.
  3. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 5cm thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.  (This step can be done up to 5 days before grilling the oysters.)
  4. Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes.
  5. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Quickly remove the top shells and loosen the oysters from the bottom shells.
  6. Top each oyster with a pat of tarragon butter and return the oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute. Serve immediately.

Recipe by Bobby Flay via Food & Wine