Champagne Oysters with Tarragon

Melanie Campbell


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


☆☆☆☆☆ 0 votes

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 Champagne Oysters with Tarragon


  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.

Printable Recipe Card

About Champagne Oysters with Tarragon

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

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