Grilled Oysters with Spicy Tarragon Butter

1. 1

   Light a grill.

2. 2

   In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended.

3. 3

   Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log.

4. 4

   Refrigerate the butter until slightly firm, about 15 minutes.

5. 5

   Slice the butter into 36 pats.

6. 6

   Place the oysters on the hot grill, flat-side up.

7. 7

   Cover the grill and cook until the oysters open, about 5 minutes.

8. 8

   Using tongs, transfer the oysters to a platter, trying to keep the liquor inside.

9. 9

   Quickly remove the top shells and loosen the oysters from the bottom shells.

10. 10

    Top each oyster with a pat of tarragon butter and return the oysters to the grill.

11. 11

    Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute.

12. 12

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.