There’s nothing like heading east for Memorial Day, opening the house for summer, enjoying parties, and reveling in the promise of the entire season ahead. We welcome this celebratory rite of summer—when outdoor dining and music is a must—and find nostalgia in all of the firsts of the year: the initial stop at a roadside farm stand, the first bite of dinner at Nick & Toni’s, and even the beginning seconds of stop-and-go traffic along the Sunrise Highway. We’ve created a delightful, Hamptons-style meal that will taste even better, buzzed by an entire day spent in the sunshine and salt water. Here is the recipe for Grilled Oysters with Tarragon and Shallots.
Grilled Oysters with Tarragon and Shallots
Oysters are a taste of the sea, but shucking can be a pain unless you are a pro. Grilling them whole is a great cheat that allows you to skip this time-consuming step. Save the effort in the kitchen and spend extra time with your guests.
Yield: 4 servings
Ingredients
2 tablespoons shallots, minced
1/4 cup champagne vinegar
2 tablespoons tarragon, minced
12 East Coast oysters, such as South Hampton Select, Moonstone, or Blue Point, scrubbed
Directions
Add vinegar, shallots, and tarragon to a small bowl and mix well.
Preheat the grill to high. Place oysters on a cooking grid and cook until shells have opened about 5 minutes. Remove the top shell from the oysters and add 1/2-1 teaspoon of sauce to the remaining half.
If you liked our Grilled Oysters with Tarragon and Shallots recipe, try out:
Lobster Tails with Tarragon Butter
