Grilled Oysters With Spicy Tarragon Butter |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Orginal made by Bubba Hiers (Paula Deen's brother) this recipe is modified by Bobby Flay. Ingredients:
1 cup unsalted butter, softened |
3 tablespoons chopped tarragon |
2 tablespoons hot sauce |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
3 dozen medium to large oysters |
Directions:
1. Light 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 into a 2 inch thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice butter into 36 pats.
2. Place 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 liqour 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 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.
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