Barbecued Oysters
There are many people out there who claim to be oyster lovers yet have eaten them only raw. It’s true that slurping down an oyster on the half shell is a great culinary experience, but to call yourself a true oyster aficionado you need to open yourself up to the glories of the cooked oyster. The meat is tender and even buttery, its fresh taste of the sea concentrated by the oven’s heat. A rich butter seasoned with the soft licoricelike flavor of tarragon and the sharp bite of black pepper melts over the cooked oyster, joining the oyster’s juices in the shell. Serving the oyster shells on a bed of salt is both an attractive and a handy presentation; the salt keeps the shells upright and keeps them from sliding around the platter.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Combine the butter and chopped tarragon in a food processor and process until smooth. Add the black pepper and 1 teaspoon salt and pulse a few times to combine. Scrape the mixture into a bowl.
Step 2
Preheat a grill or the broiler to high or heat a grill pan over high heat. Spread 1 cup kosher salt over the bottom of a large platter.
Step 3
Combine the barbecue sauce and chile powder in a small saucepan and bring to a simmer over low heat. Keep warm.
Step 4
Carefully shuck the oysters over a bowl, reserving all of the oyster liquor. Return each oyster to its bottom shell; discard the top shells. Add some of the oyster liquor back to the oysters in the shell. Top each oyster with about a teaspoon of the butter.
Step 5
Carefully place the oysters in the half shell on the grates of the grill or on the grill pan. Cook until the sauce starts to bubble and the oysters are just cooked through, about 2 minutes. (Alternatively, you can place them on a baking sheet and heat under a preheated broiler for about 2 minutes.)
Step 6
Remove the oysters from the grill using tongs, place on top of the salt on the platter, and top each with a small spoonful of the barbecue sauce. Garnish with tarragon leaves and serve immediately.
