after adding an item to your cart, click here to continue shopping.
after adding an item to your cart, click here to continue shopping.
after adding an item to your cart, click here to continue shopping.
QUESTIONS? CONTACT US.
2 sticks (1/2 pound) 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, such as Gulf Coast or Bluepoint
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.
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.
The tarragon butter can be refrigerated for 5 days.
Oregon's cool climate often results in Chardonnays with firm minerality and appealing spice, a good pairing for these tarragon oysters.
Recipe courtesy of Food & Wine
https://www.foodandwine.com/recipes/grilled-oyster...