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