Grilled Oysters with Spicy Tarragon Butter

INGREDIENTS:

1. 2 sticks (1/2 pound) unsalted butter, softened
2. 3 tablespoons chopped tarragon
3. 2 tablespoons hot sauce
4. 1/2 teaspoon kosher salt
5. 1/4 teaspoon freshly ground pepper
6. 3 dozen medium to large oysters, such as Gulf Coast or Bluepoint

1. Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt, and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.
2. Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Quickly remove the top shells and loosen the oysters from the bottom shells. Top each oyster with a pat of tarragon butter and return the oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot about 1 minute. Serve right away.

SUGGESTED PAIRING:

Oregon's cool climate often results in Chardonnays with firm minerality and appealing spice, a good pairing for these tarragon oysters.

Steamed Mussels with Tomato-and-Garlic Broth

INGREDIENTS:

1. 1/4 cup olive oil
2. 1 onion, chopped fine
3. 6 cloves garlic, minced
4. 3 tablespoons chopped fresh parsley
5. 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
6. 1/4 teaspoon dried thyme
7. 1/4 teaspoon dried red-pepper flakes
8. 4 pounds mussels, scrubbed and debearded
9. 1/8 teaspoon fresh-ground black pepper
10. Salt, if needed
11. Garlic Toast (optional)

DIRECTIONS:

1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
2. Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
3. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.

SUGGESTED PAIRING

Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Here, seek out a Lacryma Christi rosé.