Grilled Oysters With Bacon, Tomato And Tarragon
makes 1 dozen grilled oysters
Tomatoes, bacon and tarragon spooned over briny oysters and grilled outdoors or broiled in the oven make a simple but elegant dish.
3 tablespoons unsalted butter
1 tablespoon minced shallot
1 green onion, sliced thinly on the bias
2 tablespoons cider vinegar
2 tomatoes, peeled, seeded and diced
2 teaspoons minced tarragon
1/2 teaspoon ground black pepper
2 strips bacon, fried and crumbled
1 dozen oysters, shucked, shell reserved
To cook the oysters:
2-3 cups of kosher salt as a bed
prep: 20 minutes
total: 30 minutes
grill
skillet
wooden spoon
spoon
serving platter
1. Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create 2 zones, for direct and indirect heat. The oysters will be cooked over the indirect side. (If broiling, preheat oven to 450F.)
2. In a skillet over medium heat, melt the butter with the shallot and green onion until the shallot is softened, 4 minutes. Add the cider vinegar and cook until it is bubbly and reduced, 3 minutes.
3. Add in the diced tomatoes and stir gently to heat through, 2 minutes. Do not mash or break up the tomato chunks.
4. Remove from heat and stir in the tarragon and black pepper.
5. Top each oyster with 1 to 3 teaspoons of the tomato mixture.
6. Grill over indirect heat heat, covered for 5-10 minutes. If using the broiler, 7-10 minutes. The oysters are done when the edges have curled up and the topping is bubbly. Serve on a bed of kosher or rock salt.
