This is my new go-to appetizer as of New Years Eve 2014. Because I don’t want to spend an additional day slaving away cooking during the holidays, anything I make during New Years Eve has got to be quick, easy, and delicious. This is a very rich appetizer and if you’re not into spicy you could leave out the hot sauce, but personally I think you should at least have some hot sauce in the butter…it makes the recipe that much better. My family tore these grilled oysters with spicy tarragon butter up last year and again this year. They’re great for any season while entertaining your friends and family!
Grilled Oysters with Spicy Tarragon Butter
Ingredients
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
Prepare
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.
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. http://www.foodandwine.com/recipes/ Bobby Flay
- 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.
