Seafood Shellfish Alcohol Herbs Starters
d'oeuvre Appetizer Gluten Wheat Free Eggless France Europe
12 Fresh Oysters, opened, juice reserved
2 Shallots, finely chopped
2 teasp Freshly Chopped Tarragon
300ml/10fl.oz. Pink Champagne (check manufacture)
Salt and Black Pepper
Melt half the butter in a pan add the shallots and sauté for 1 minute.
Add the champagne and any oyster juices, chopped tarragon, salt and pepper. Stir
well and cook for 2-3 minutes.
Remove the oysters from their shells (reserving the shells) and add to the
pan. Cook over a low heat, stirring for 3-4 minutes until cooked
Using tongs or a slotted spoon, transfer the oysters back to their individual
shells and keep warm.
Increase the heat
under the pan and whisk the remaining butter into the sauce, a little at a time.
To serve - place the oysters in their shells on individual plates and pour the
over the oysters. Serve immediately as a starter.
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