Tarragon's sweet, licorice-like notes pairs well with briny oysters left just slightly smoky from the grill. Grilling oysters leaves them wonderfully meaty, and further enriched with butter. Choose large oysters, if you can, as they'll shrink, slightly, while they cook. For people concerned about eating shellfish raw, grilled oysters make a nice alternative.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Appetizer
Cuisine: American
Servings: 1dozen
Author: Jenny
Ingredients
8ouncessalted butter
1medium shallotdiced
¼cuploosely packed tarragon leaves
1tablespoonwhite wine vinegar
⅛teaspoonfine sea salt
12largeoysters
Instructions
Toss the butter, shallot, tarragon, vinegar and sea salt into food processor, and process on high speed until uniformly combined.
Preheat the grill to medium.
Shuck the oysters, reserving as much juice as you can. Top each oyster with about 2 teaspoons prepared tarragon butter.
Place the oysters cup-side down on the grill. Cover the grill and allow the oysters to cook until the butter melts, and their juices begin to bubble - about 10 minutes. Remove from the grill and serve warm.