Instructions

Step 1

Preheat a grill. Put shallot and wine into a small saucepan and simmer over medium heat until reduced by half, 6–8 minutes.

Step 2

Remove pan from heat. Whisk in butter, 1 tbsp. at a time. Return pan briefly to lowest heat if sauce cools too much as you add the butter. Whisk in chervil, chives, and parsley and add salt to taste.

Step 3

Grill oysters flat side up over hot coals until shells gape, 3–5 minutes. Discard any oysters that don't open. Pry off top shells, keeping oyster liquor (juices) from spilling, and cut lower muscles to release flesh. Arrange oysters in their shells on a platter. Spoon some sauce over each.

Preheat a grill. Put shallot and wine into a small saucepan and simmer over medium heat until reduced by half, 6–8 minutes.

Remove pan from heat. Whisk in butter, 1 tbsp. at a time. Return pan briefly to lowest heat if sauce cools too much as you add the butter. Whisk in chervil, chives, and parsley and add salt to taste.

Recipes

Grilled Oysters with Butter Sauce (Huîtres Grillées au Beurre Blanc)

Name: Grilled Oysters with Butter Sauce (Huîtres Grillées au Beurre Blanc)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 shallot, peeled and minced; 1 ⁄ 2 cup white wine; 8 tbsp. cold butter; 1 tsp. chopped fresh chervil; 1 tsp. chopped fresh chives; 1 tsp. chopped fresh parsley; Salt; 12 unshucked oysters

Serves
serves 4-6

Grill these oysters over grapevine cuttings if you can get them.

Ingredients

1 shallot, peeled and minced
¹⁄₂ cup white wine
8 tbsp. cold butter
1 tsp. chopped fresh chervil
1 tsp. chopped fresh chives
1 tsp. chopped fresh parsley
Salt
12 unshucked oysters

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Instructions

Step 1

Preheat a grill. Put shallot and wine into a small saucepan and simmer over medium heat until reduced by half, 6–8 minutes.

Step 2

Remove pan from heat. Whisk in butter, 1 tbsp. at a time. Return pan briefly to lowest heat if sauce cools too much as you add the butter. Whisk in chervil, chives, and parsley and add salt to taste.

Step 3

Preheat a grill. Put shallot and wine into a small saucepan and simmer over medium heat until reduced by half, 6–8 minutes.
Remove pan from heat. Whisk in butter, 1 tbsp. at a time. Return pan briefly to lowest heat if sauce cools too much as you add the butter. Whisk in chervil, chives, and parsley and add salt to taste.
Grill oysters flat side up over hot coals until shells gape, 3–5 minutes. Discard any oysters that don't open. Pry off top shells, keeping oyster liquor (juices) from spilling, and cut lower muscles to release flesh. Arrange oysters in their shells on a platter. Spoon some sauce over each.