Herb butter adds incredible flavor to these oysters.
- ¼ cup unsalted butter, softened
- 1½ teaspoons diced shallot
- 1½ teaspoons minced fresh tarragon
- 1½ teaspoons minced fresh parsley
- ½ teaspoon hot sauce*
- ⅛ teaspoon kosher salt
- Pinch ground black pepper
- 3 tablespoons mayonnaise*
- 1 tablespoon prepared horseradish
- 18 fresh oysters on half shell
- Fried Shallots (recipe follows)
- Vegetable oil, for frying
- ¼ cup all-purpose flour
- ½ cup thinly sliced shallot (about 1 large shallot)
- In a small bowl, stir together butter, diced shallot, tarragon, parsley, hot sauce, salt, and pepper until well combined. Transfer to a sheet of plastic wrap, and roll into a 5-inch log. Refrigerate until firm to cut, about 15 minutes.
- In a small bowl, stir together mayonnaise and horseradish. Refrigerate until ready to use.
- Preheat oven to 400°.
- Unwrap herb butter; cut log into 18 slices (about ¼ inch thick).
- In a 13×9-inch baking dish or on a large rimmed baking sheet, place oysters on half shell.
- Bake for 5 minutes. Top each oyster with 1 slice herb butter, and bake until oyster edges curl, about 5 minutes more. Top oysters with horseradish aïoli and Fried Shallots. Serve immediately.
- In a small saucepan, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, place flour. Add shallot, tossing to coat.
- Fry shallot until golden brown, about 2 minutes. Let drain on paper towels.
CHOOSING & STORING: OYSTERS
Choose: Live oysters should have a fresh, briny smell, and they should feel heavy for their size. Always check the sell-by date on containers of shucked oysters.
Store: Both live and shucked oysters can be refrigerated for 3 to 5 days. Live oysters should be placed in a bowl covered with a damp kitchen towel (not airtight), and shucked oysters should be covered and stored in their liquor. Live oysters may be frozen in resealable plastic bags, and shucked oysters may be frozen in their liquor in an airtight container.