Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6
© Ngoc Minh Ngo

How to Make It

Step 1    

Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.

Step 2    

Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes. 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. 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 right away.

Make Ahead

The tarragon butter can be refrigerated for 5 days.

Suggested Pairing

Oregon's cool climate often results in Chardonnays with firm minerality and appealing spice, a good pairing for these tarragon oysters.

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