I serve this every year over pasta ( ziti, penne, elbow, etc.).
methodNo-Cook or Other
shallots, finely chopped
chopped fresh tarragon
pink champagne or rose sparkling wine
salt and pepper, fresh tarragon to garnish
How To Make
Heat half the butter in a pan and cook the shallots for 1 minute.
Add the champagne and any oyster juice, tarragon and seasoning.
Bring to the boil and simmer until liquid is reduced by half.
Add the oysters to the pan and cook gently for 2 minutes. Spoon the oysters back into their shells.
Increase the heat and whisk the remaining butter into the sauce, a little at a time.
Pour the sauce over the oysters and garnish with tarragon. Serve as a starter.
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