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Champagne Oysters    HT  HD  French  15mins



Serves 4   Hot  Seafood  Shellfish  Alcohol  Herbs Starters  Hors d'oeuvre   Appetizer    Gluten Wheat Free  Eggless   France  Europe



12 Fresh Oysters, opened, juice reserved

50g/2oz Butter

2 Shallots, finely chopped

2 teasp Freshly Chopped Tarragon

300ml/10fl.oz. Pink Champagne (check manufacture)

Salt and Black Pepper




1. Melt half the butter in a pan add the shallots and sauté for 1 minute.


2. Add the champagne and any oyster juices, chopped tarragon, salt and pepper. Stir well and cook for 2-3 minutes.


3. 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 through.  


4. Using tongs or a slotted spoon, transfer the oysters back to their individual shells and keep warm.


5. Increase the heat  under the pan and whisk the remaining butter into the sauce, a little at a time. 


5. To serve - place the oysters in their shells on individual plates and pour the sauce over the oysters. Serve immediately as a starter.


  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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