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Grilled Oysters with Tarragon Butter

Grilled Oysters with Tarragon Butter

Grilled Oysters with Tarragon ButterI’m not a fan of raw oysters (lord knows I’ve tried many times).  I prefer mine cooked or smoked and these grilled oysters with tarragon butter are absolutely de-lish!  They’re about as close to raw as I’ll ever get!  And, if you’re like me, shucking oysters take a bit of practice before getting the hang of it.

  Mr. S. loves raw oysters so I will shuck for him…ain’t love grand! When oysters are cooked in their shells on the barbecue, the heat from the grill steams the oysters and pops the shells open, while poaching the oysters inside.  This recipe is where I happily announce I have slurped down an oyster!

Serves 2
12 oysters
1/2 cup butter, room temperature
1/2 teaspoon Tabasco sauce (more if you like it hot!)
1 tablespoon tarragon leaves, chopped
sea salt and freshly ground black pepper

To make the tarragon butter, combine all ingredients (except the oysters) in a small bowl.  Season with salt and pepper.

raw oystersFire up the barbeque. Wash the shells and place oysters (cup side on bottom as shown in above photo) on the barbeque. Lower barbeque lid and cook 8 to 10 minutes, or longer depending on oyster size. Carefully remove the oysters – you don’t want to spill the natural poaching liquid. The shells should have opened a bit so pry the rest of the way open with an oyster knife or screwdriver.

Cut the muscle that connect the shells, leaving the oyster on the half shell. Take a teaspoon of the tarragon butter and place on each oyster. Return the oysters to the grill, lower the lid and cook until the butter is melted and the oysters are hot, about 1 minute. Serve immediately.

The Culinary Chase’s Note:
  Use the grooves of the grill to help keep the oysters level.  Oven mitts or a potholder works well when opening the oysters.  Serve with a lovely glass of chardonnay. Enjoy!

The post Grilled Oysters with Tarragon Butter appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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