When I think of Jacques, the first thing that comes to mind is his comfort, ease, and generosity in the kitchen. He has the ability to make cooking seem effortless and accessible to all. I chose this recipe because it makes me happy to make and to eat—and I think Jacques would feel the same. I am deeply grateful to him and the Jacques Pépin Foundation for bringing this same happiness and support to kitchens, and people in need, all over the country.

Grilled Oyster Stew for Summertime

Recipe details

Serves

4

Note: This recipe can either be made over a wood or charcoal fire outside, as seen in the video, or inside, on a stove and in an oven.

Ingredients

  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 small white onion, minced
  • 2-3 cloves of garlic, minced
  • 1 teaspoon hot green chili, minced
  • 2 sprigs fresh thyme
  • 2 cups cherry tomatoes, halved (preferably different varieties)
  • 24 extra-large fresh oysters
  • 2 tablespoons fresh tarragon leaves, roughly chopped
  • Sea salt to taste
  • 4 thick slices crusty sourdough bread, or more if you like

Method

  1. Fire up your grill or wood fire until you have a bed of hot coals or heat the oven to 400°F.
  2. Heat a heavy bottomed pot over the fire or on the stovetop to medium heat and add two tablespoons of the softened butter. When it foams, add the onions, garlic, hot chili and thyme. Season with salt and stir frequently until translucent, without browning. Add the cherry tomatoes and cook for no more than two minutes; set aside. This step can be done up to a day ahead.
  3. Now, place the unopened oysters cup side down on your grill or in the preheated oven until they just start to pop, around 5-6 minutes; they should be plump and barely cooked. Pull off heat and cool for five minutes. The oysters should be much easier to shuck now. Holding the oysters over a bowl, open them by sliding your knife through the back hinge and popping them open with a twist of the wrist, making sure to reserve all of the oyster liquor. Add the shucked oysters to the bowl with the saved liquor.
  4. Now, on the fire or in the oven, toast the bread—I like a little char on mine.
  5. Return the pot with the tomato mixture back onto the heat and bring to a simmer. Add the oyster liquor and once it is simmering, whisk in the remaining softened butter; add the tarragon and cook for one minute.
  6. To finish: Slide the oysters into the hot liquid and cook gently until the edges just start to curl inwards. Immediately spoon into bowls and serve with the toasted bread alongside.