Most coastal cities are known for their great oysters, and Florida is certainly no exception. So the next time you’re at a Miami Dolphins or Tampa Bay Buccaneers tailgate, whip together this boozy spin on grilled oysters—they’re ready in ten minutes or less, and guaranteed to be a crowd-pleaser.
Recipe and photo courtesy of Char-Broil.
Makes 4 servings
- 2 dozen oysters, unshucked
- 3 Tbsp butter
- 3 oz Ardbeg 10-year-old Scotch whisky
- Crumbled bleu cheese
- 2 Tbsp tarragon, chopped
- Salt and pepper, to taste
How to make it
Pre-heat the grill to 400-450 degrees Farenheit.
Meanwhile in a separate pan, brown the butter, but be careful not to let it bubble over in the pan. Once the butter is browned, add the whisky. Add a bit of tarragon, salt, and pepper, to taste.
Place the unshucked oysters on the grill and close the lid until the oysters start to open up a bit.
As the oysters start to open, take them off the grill and open them with a sturdy knife. Remove the flat half of the shell and place them back on the grill, oyster up, away from direct heat.
Add a few drops of the whisky and butter mixture to each oyster, to taste. Top each with some of the crumbled bleu cheese.
Close the grill lid for about 5 minutes, maintaining heat at 400-450 degrees Farenheit.