Just in time for Valentine’s Day, whip up this highly romantic recipe and sweep your Valentine off his or her feet! Oysters happen to be an aphrodisiac, but let’s just say it’ll be the flavor and texture of this dish that will make the night a success. Happy grilling!
Grilled Oysters with Spicy Tarragon Butter (by Bobby Flay via Food & Wine)
- 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 your charcoal fire, or set your gas grill to medium-high.
- 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. (This step can be done up to 5 days before grilling the oysters.)
- 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 immediately. Enjoy!