Champagne Oysters with Tarragon

RossCampbell avatar
By Melanie Campbell
from Rumford, ME

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

serves 4
method No-Cook or Other


  • 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

How To Make

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