Champagne Oysters with Tarragon

Melanie Campbell

By
@RossCampbell

I serve this every year over pasta ( ziti, penne, elbow, etc.).

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Method:
No-Cook or Other

Ingredients

12
oysters, opened
2 oz
butter, unsalted
2
shallots, finely chopped
2 tsp
chopped fresh tarragon
280 ml
pink champagne or rose sparkling wine
salt and pepper, fresh tarragon to garnish

Step-By-Step

1Heat half the butter in a pan and cook the shallots for 1 minute.
2Add the champagne and any oyster juice, tarragon and seasoning.
3Bring to the boil and simmer until liquid is reduced by half.
4Add the oysters to the pan and cook gently for 2 minutes. Spoon the oysters back into their shells.
5Increase the heat and whisk the remaining butter into the sauce, a little at a time.
6Pour the sauce over the oysters and garnish with tarragon. Serve as a starter.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Italian
Other Tag: Quick & Easy