Champagne Oysters with Tarragon

Melanie Campbell


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


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oysters, opened
2 oz
butter, unsalted
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 Champagne Oysters with Tarragon


  • 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.

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About Champagne Oysters with Tarragon

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

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